Photo: Markus Spiske
Summer courgette & tomato gratin
8 ingredients
25 min
Serves 4
openrecipes
Rustle up a version of dauphinoise with seasonal vegetables baked with Gruyère and Parmesan cheese
Estimated Nutrition (whole recipe, rough)
425
Calories
16g
Protein
21g
Fat
46g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g new potatoes , unpeeled and thickly sliced
- 2 garlic cloves , thinly sliced
- 5 tbsp olive oil
- few oregano (or marjoram) and thyme sprigs
- 500g tomatoes (a mix of sizes and colours if possible), sliced or halved depending on size
- 500g courgettes , sliced on the diagonal
- 75g Gruyère (or vegetarian alternative), coarsely grated
- 25g Parmesan (or vegetarian alternative), finely grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes