COURGETTE AND POTATO GRATIN
A layered vegetable bake that makes a tasty side dish to any main course. Serves 4-6
4 tablespoons olive oil
800 g potatoes, very thinly sliced (best with a slicer)
2 teaspoons fresh thyme, or 1/2 teaspoon dried
1 teaspoon salt
450 g courgettes, thinly sliced
Pepper to taste
Preheat oven to 180°C, 350°F, gas mark 4. Grease a baking dish with 1 teaspoon of olive oil. Layer half of the potatoes in the bottom, overlapping each other. Season them with some of the thyme and salt, and drizzle with 1 tablespoon of olive oil. Add half of the courgettes. Season the dish again and drizzle with more of the oil. Add the second layer of potatoes, then the second layer of courgettes, seasoning again each time. Finish with a drizzle of oil. Cover and bake for about 45 minutes until the vegetables are tender. Remove the cover and bake for a further 15 minutes before serving.
A layered vegetable bake that makes a tasty side dish to any main course. Serves 4-6
4 tablespoons olive oil
800 g potatoes, very thinly sliced (best with a slicer)
2 teaspoons fresh thyme, or 1/2 teaspoon dried
1 teaspoon salt
450 g courgettes, thinly sliced
Pepper to taste
Preheat oven to 180°C, 350°F, gas mark 4. Grease a baking dish with 1 teaspoon of olive oil. Layer half of the potatoes in the bottom, overlapping each other. Season them with some of the thyme and salt, and drizzle with 1 tablespoon of olive oil. Add half of the courgettes. Season the dish again and drizzle with more of the oil. Add the second layer of potatoes, then the second layer of courgettes, seasoning again each time. Finish with a drizzle of oil. Cover and bake for about 45 minutes until the vegetables are tender. Remove the cover and bake for a further 15 minutes before serving.
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