Border Crossing Gratin

Ingredients

• 800 g waxy potatoes
• 2 aubergines
• 2 onions
• 2 cloves garlic
• 200 ml heavy cream
• 100 ml milk
• 100 g grated cheese (young Gouda)
• 2 tbsp olive oil
• salt and pepper to taste

Method

1. Preheat the oven to 200°C.
2. Peel the potatoes and slice them thinly.
3. Slice the aubergines lengthwise into thin strips about 0.5 cm thick.
4. Brush the aubergine strips with olive oil, sprinkle with salt, and roast them in the oven for 10 minutes until lightly colored.
5. Finely chop the onions and garlic.
6. Grease a baking dish. Spread half the potato slices over the bottom.
7. Add half the onion and garlic, sprinkle with salt and pepper.
8. Repeat with the remaining potatoes, onion, and garlic.
9. Mix cream and milk, pour over the potatoes.
10. Lay the roasted aubergine strips as a long, winding 'border' diagonally across the dish, leaving a crossing in the middle as a passage between two countries.
11. Sprinkle with grated cheese.
12. Bake the gratin for 40 minutes until golden and cooked through.

Serving notes

• Serve with a spoon so the border crossing remains visible.
• Add extra aubergine strips to mark the border if desired.