Summer courgette & tomato gratin

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• Joan Killeen

  28 August 2012

  Joan Killeen commented on this recipe

  I make this without cooking the potatoes in advance. Just bake 180C fan for 1 hr and the potatoes cook fine. Don't use any oil either except for on the dish.

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• Athalour

  31 August 2012

  Athalour rated this recipe

  

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• Katherine

  02 September 2012

  Katherine rated and commented on this recipe

  

  Made this today and it was a lovely summery accompaniment to roast beef!

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• jossy

  03 September 2012

  jossy rated and commented on this recipe

  

  I made this today, I didnt use any oil and I only had parmesan, although the flavours were nice I did find it a bit dry, I would make it again but add maybe a touch of stock or water to moisten it.

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• Dulmina

  11 September 2012

  Dulmina rated and commented on this recipe

  

  It was a delicious summer lunch, so I'll keep the recipe and make it again and again. As the season of the new potatoes is over, I used normal potatoes, peeled, which also worked well.

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• Ilovefood123

  12 September 2012

  Ilovefood123 rated and commented on this recipe

  

  Unfortunately I was not overly impressed with this dish. Used all home-grown vegetables for the dish and felt it was slightly bland. It was a good use of the vegetables, but just needed something else to give it flavour.

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Ingredients

• 500g new potatoes , unpeeled and thickly sliced
• 2 garlic cloves , thinly sliced
• 5 tbsp olive oil
• few oregano (or marjoram) and thyme sprigs
• 500g tomatoes (a mix of sizes and colours if possible), sliced or halved depending on size
• 500g courgettes , sliced on the diagonal
• 75g Gruyère (or vegetarian alternative), coarsely grated
• 25g Parmesan (or vegetarian alternative), finely grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 40 - 45 mins

Vegetarian

Ingredients

• 500g new potatoes , unpeeled and thickly sliced
• 2 garlic cloves , thinly sliced
• 5 tbsp olive oil
• few oregano (or marjoram) and thyme sprigs
• 500g tomatoes (a mix of sizes and colours if possible), sliced or halved depending on size
• 500g courgettes , sliced on the diagonal
• 75g Gruyère (or vegetarian alternative), coarsely grated
• 25g Parmesan (or vegetarian alternative), finely grated

PER SLICE

362 kcalories, protein 13g, carbohydrate 25g, fat 23 g, saturated fat 8g, fibre 5g, sugar 7g, salt 0.5 g

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