- 500g new potato, unpeeled and thickly sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 garlic clove, thinly sliced
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- few oregano (or marjoram) and thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 500g tomato (a mix of sizes and colours if possible), sliced or halved depending on size
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 500g courgette, sliced on the diagonal
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 75g Gruyère (or vegetarian alternative), coarsely grated
- 25g Parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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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.
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.
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.