Authentic home cooking from France, with US measurements. 
Open in Cookpad AppSteps
- 1
Prepare the filling:
Sauté the sliced onion, grated carrot, and diced bell pepper in a little oil.
Add the ground chicken, crushed garlic, and 1/2 chicken bouillon cube. Season with salt and pepper, and cook until the meat is nicely browned. Sprinkle with chopped parsley.
- 2
Prepare the vegetables:
Peel and slice the potatoes into rounds, then fry them until golden brown.
Slice the eggplants into rounds and fry them as well. Drain on paper towels.
- 3
Prepare the potato mousse:
Boil 3 potatoes, then mash them until smooth.
Add the egg, melted cheese, parsley, salt, and pepper. Mix well to get a smooth mash. - 4
Assemble the gratin:
In a baking dish, layer the fried potatoes, then pour the beaten eggs seasoned with salt and pepper over them. Add the chicken mixture, then a layer of eggplants.
Spread the potato mousse on top and smooth the surface.
Sprinkle with shredded cheese and bake at 350°F (180°C) for 20 to 25 minutes, until the gratin is golden brown. Serve hot and enjoy!
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