Summer courgette & tomato gratin

Summer courgette & tomato gratin

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(8 ratings)

Prep: 25 mins Cook: 40 mins - 45 mins


Serves 4
Rustle up a version of dauphinoise with seasonal vegetables baked with Gruyère and Parmesan cheese

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per slice

  • kcal362
  • fat23g
  • saturates8g
  • carbs25g
  • sugars7g
  • fibre5g
  • protein13g
  • salt0.5g


  • 500g new potato, unpeeled and thickly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 garlic cloves, thinly sliced
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 cucurbit, which means it's from the same family as cucumber,…

  • 75g gruyère (or vegetarian alternative), coarsely grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 25g parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments, questions and tips

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13th Mar, 2015
Did mine with courgette, potato, onion, bacon, cheddar and Edam. To serve drizzle with extra virgin olive oil. DIVINE!!! Love this recipe! Great for a cozy meal for two, and am using it to cook for 200+ soon
1st Jul, 2014
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!
12th Aug, 2013
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.
27th Jul, 2017
Did you use all the juice from the tin too?
Bewitched40's picture
24th Jun, 2013
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!!!
12th Sep, 2012
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
24th Jun, 2013
Hi there to give this a bit of flavour just add a pinch of the herb dill!
11th Sep, 2012
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.
3rd Sep, 2012
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.
2nd Sep, 2012
Made this today and it was a lovely summery accompaniment to roast beef!


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