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Summer Courgette & Tomato Gratin |
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| Serves 4 |
Prep 25 mins |
Cooking 40 - 45 mins |
Easy |
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My rating |
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Ingredients |
500g new potatoes, unpeeled & thickly sliced
500g tomatoes (mix of sizes & colours if possible) sliced or
halved depending on size
500g courgettes, sliced on the diagonal
75g gruyere, coarsely grated
25g parmesan, finely grated
5 tbsp olive oil
a few oregano or marjoram & thyme sprigs. leaves picked
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Heat oven to 190C/170C fan/gas
5. Cook the potatoes in boiling, salted water for 6 mins,
then drain well. Drizzle a large baking sheet with a little olive oil.
Drop the courgettes in the leftover boiled water for 2
mins to blanch.
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Add the oil to the pan with
the picked herbs.
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Grease an 1.5L oven-proof dish
with oil. Layer half the potatoes, tomatoes and courgettes
in the dish, drizzling with the herb oil as you go.
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Mix the cheeses and sprinkle
half over the veg.
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Repeat the layers of veg and
oil, then finish of the dish by sprinkling with the rest
of the cheese.
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Bake for 40- 45mins until the
veg are tender and the top is golden and crisp.
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Stripe effect:
to create the stripy effect on the courgettes, run a
potato peeler down their length at intervals before
slicing.
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DAILY
DINNERS 
