Veggies and goat cheese gratin

I’m sure that on many occasions you really have no idea what to cook. Your family, as per usual is hungry, and puts you under pressure, and your head runs out of ideas. This is a simple dish, and a quick one to prepare. I usually make it on Friday evening- so imagine after the whole week, when almost all of us are wrecked and dream of our beds, and some of us just get ready for the weekend!



For two people, preparation time 30 minutes, cooking time- 20 minutes

  1.   3-4 potatoes
  2.  3-4 carrots
  3.  400 gr of asparaguses
  4.  a few mushroom if you like them
  5. ½ slices of bacon- lard
  6. 2 eggs
  7. Fromage du chevre/goat cheese- you can also use a cottage cheese, the effect will be similar, I like goat cheese, that’s all
  8.  Salt, pepper


Cut the carrots, potatoes and asparaguses in pieces, throw them on the boiling water. Important thing, first cook the carrots, after a few minutes add the potatoes and as the last ones add asparaguses- they need literally a few minutes, so don’t overcook them. When the vegetables are soft you can leave them for 5 minutes to cool a little bit.

In the meantime slice the bacon in small cubes, if you wish to use some mushrooms do the same, slice them in small pieces. Spread some olive oil in the fry pan and stir everything together for a few minutes.


In a glass baking dish- I use a clay one from Le Creuset- pour some olive oil on the bottom and spread it evenly. Put your vegetables in and try to mix them all once again, so the olive oil would amalgamate with the vegetables- they won’t be too dry later.


Mix two eggs with the bacon/and mushrooms and pour it on the vegetables. The last thing you have to do is to sprinkle some goat cheese on the top and to add some salt and pepper. Like on the picture below.

Goat cheese on the gratin

Goat cheese on the gratin

Once everything is prepared you leave it in the oven for about 20 min- in 180C temperature.



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