This week, we’ve found a wonderful summertime dish that will go great with your Sunday roast, alongside your barbecue meat or even just with some salad as a meal on it’s own! This recipe will have you rustling up a version of dauphinoise with seasonal vegetables, baked with Gruyère and Parmesan cheese, in no time.
Here’s what you’ll need…
500g new potato, unpeeled and thickly sliced
2 garlic clove, thinly sliced
5 tbsp olive oil
few oregano 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, coarsely grated
25g Parmesan, finely grated
Here’s what you’ll need to do…
1. Heat oven to 190C/170C fan/gas 5.
2. Cook the potatoes in boiling salted water for 6 mins, then drain well.
3. 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.
4. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go.
5. Mix the two cheeses and sprinkle half over the veg.
6. Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese.
7. Bake for 40-45 mins until the veg is tender and the top golden and crisp.
Sounds like a great summer side dish you could have with a number of different meals! If you decide to try this recipe out, let us know how it goes by leaving a comment below.