Summer courgette & tomato gratin

Summer courgette & tomato gratin

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(5 ratings)


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Cooking time

Prep: 25 mins Cook: 40 mins - 45 mins

Skill level



Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per slice



  • 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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  1. Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.
  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.
  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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aliceeats's picture

This was nice, though the potatoes were still quite hard so I might boil them for a bit longer next time. I only used one cheese to save money. Tasty!

chrisps's picture

I use tinned tomatoes instead of fresh- have made it a few times - love it - and have used whatever cheese I have at the time.

Bewitched40's picture

This is real Nice Bake it went down a treat with the sunday dinner i would give thi a 5* Rat every time...the mane thing is to do it to your way and put a bit of what you like in it!!!

mdej123's picture
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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.

Bewitched40's picture

Hi there to give this a bit of flavour just add a pinch of the herb dill!

dulmina's picture
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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.

jossyliddle's picture
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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.

kathwoods's picture
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Made this today and it was a lovely summery accompaniment to roast beef!

joankilleen's picture

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.