Summer courgette & tomato gratin recipe | Good Food
Rustle up a version of dauphinoise with seasonal vegetables baked with Gruyère and Parmesan cheese, from BBC Good Food.
Ingredients
- 500g new potato unpeeled and thickly sliced
- 2 garlic cloves thinly sliced
- 5 tbsp olive oil
- few oregano (or marjoram) and thyme sprigs
- 500g tomato (a mix of sizes and colours if possible), sliced or halved depending on size
- 500g courgette sliced on the diagonal
- 75g gruyère (or vegetarian alternative), coarsely grated
- 25g parmesan (or vegetarian alternative), finely grated
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