Potato And Courgette Gratin Recipes

Steps:

• Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
• Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

Steps:

• Boil the potato slices in salted water until almost cooked, drain them and set aside.
• Melt half of the butter in a frying pan with the garlic, and half of the courgette slices, sprinkle with half of the mixed herbs. Fry till just golden on both sides, set aside. Cook the remaining courgette slices in the same way. set aside.
• Grease a low sided oven dish with the extra butter.
• Layer the potatoes and courgette in the dish so that they over lap like roof tiles.
• Whisk the egg with the cream and milk, season with pepper and salt, pour into the dish to cover the potatoes and courgettes.
• Grate the cheese and sprinkle over the dish.
• Place in hot oven 200c till brown aprox. 20 minutes.

Steps:

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

Steps:

• Peel potatoes and cut into quarters. Boil for around 20 minutes in salted water until slightly cooked. They should be firm.
• Meanwhile melt butter in a small saucepan and add the onion which you have finely chopped and the minced garlic clove. If you don't like garlic much you can omit or if you love garlic you can double the cloves.
• Sautee until the onion is translucent (about 5 minutes) and then add the chopped ham and cook for 2 minutes. Add some oregano to taste.
• Drain the potatoes and chop into smaller pieces and place in a 20cm x 30cm baking dish.
• Chop the zucchini into fairly small pieces and add to the potatoes. I had tiny fresh zucchini which I sliced but if you have larger ones you may have to chop them up and perhaps even remove the centres if they are very pulpy.
• Add the zucchini to the potatoes and then mix in the onion-ham-butter mixture.
• Pour over the cream and stir gently to coat well. You can add a little water especially to rinse out the cream container. ( Not more than 1/2 cup though).
• Season with salt and pepper and some freshly ground nutmeg.
• Bake at 180 celcius for around 35 minutes or until the top is a little brown and the cream has thickened into a sauce.
• Serve with a green salad.