Rustle up a version of dauphinoise with seasonal vegetables baked with Gruyère and Parmesan cheese
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
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