Name: Summer courgette & tomato gratin
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 500g new potato unpeeled and thickly sliced; 2 garlic cloves thinly sliced; 5 tbsp olive oil; few oregano (or marjoram) and thyme sprigs; 500g tomato (a mix of sizes and colours if possible), sliced or halved depending on size; 500g courgette sliced on the diagonal; 75g gruyère (or vegetarian alternative), coarsely grated; 25g parmesan (or vegetarian alternative), finely grated

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Summer courgette & tomato gratin

Summer courgette & tomato gratin

Mary Cadogan

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Serves 4

Easy

Prep: 25 mins

Cook: 40 mins - 45 mins

A star rating of 4.5 out of 5.9 ratingsRate

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Rustle up a version of dauphinoise with seasonal vegetables baked with Gruyère and Parmesan cheese

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g new potato

unpeeled and thickly sliced
2 garlic cloves

thinly sliced
5 tbsp olive oil
few oregano (or marjoram) and thyme

sprigs
500g tomato

(a mix of sizes and colours if possible), sliced or halved depending on size
500g courgette

sliced on the diagonal
75g gruyère

(or vegetarian alternative), coarsely grated
25g parmesan

(or vegetarian alternative), finely grated

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Nutrition: per slice

kcal362
fat23g
saturates8g
carbs25g
sugars7g
fibre5g
protein13g
salt0.5g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.
step 2

Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.
step 3

Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.

Recipe from Good Food magazine, August 2012

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A star rating of 4.5 out of 5.9 ratings

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