Potato and courgette gratins – a revamp

Just a few ingredients and not too many flavours fighting each other. Simplicity is the key to this starter, that will delight your palate with its delicate taste and mix of textures.


If you follow me from the beginning, you might remember a similar recipe: Mini potato bakes with veggie filling. It was the first dish I made with the metal rings I bought. It was inspired by Swiss rösti and I feel it was good, but I’ve tried to add too many things. Don’t get me wrong, those bakes came out really well, but this time around I wanted to try something less complicated (and to be honest with you guys… the pics I took didn’t give any justice to the dish!).

I used cheddar as a binding cheese, but, shame on me for not thinking about it, the best cheese for this dish is stracchino. It is a fresh soft cheese from Italy that we usually eat as it is – maybe with some celery stalks like in an old commercial from the 80s – or in piadina (Italian wraps) topped with prosciutto crudo. I mean, yeah, creamy heaven actually. I’ll remember that for next time.

Ingredients (serves 2)
  • 1 medium courgette
  • 5 baby potatoes
  • 30g grated cheddar
  • salt
  • pepper
  • extra virgin olive oil to drizzle

Wash and slice the courgette. The slices should be quite uniform, I’d say 3mm thick would be the ideal thickness. Similarly, wash and slice the baby potatoes, same thickness.


Put the metal rings on a non-stick baking tray. The metal rings will help you create a nice disc shape bake, but if you don’t have them, you can always make your own with baking paper as a guide. Drop some olive oil in the rings and spread it on the baking tray.


Now it’s time to build the gratin. Start with a layer of potatoes.


Top with the courgettes.


Add some salt and pepper to taste, and sprinkle some cheddar on top.


Make another layer, or more, if you want a thicker bake or if your ring allows to. Finish with the grated cheddar and drizzle with olive oil.

Pop in the pre-heated oven (175°C) for 30-35 minutes, until the potatoes are cooked through, the cheese is melted and the courgettes are soft.

Serve drizzled with just a few drops of olive oil and some parsley sprinkled on top.






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