Potato & courgette gratin with goats cheese

Potatoes, goats cheese and courgettes go very well together in this simple potato & courgette gratin, that’s easy to make, and tastes great. You can substitue any cream/grating cheese you want, instead of goats cheese but it really does work well in this recipe.

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You need:

2 large courgettes, washed and chopped into 1/2 inch slices. (I didn’t removed the skin, and I did sit the chopped courgette on kitchen paper for a few minutes to remove some excess water from them)

500g of potatoes, thinly sliced and par boiled for a few minutes

1 500ml tub of goats cream cheese

200g of hard goats cheese grated (we used a local cheese, from where we are holidaying, but you can get hard goats cheese at most supermarkets

good olive oil

a pinch of dried herbs (thyme, rosemary)

A gratin dish or similar

whisk 2 table spoonfuls of olive oil and a pinch of the herbs into the goats cheese, until evenly mixed and creamy.

Take a little of the olive oil and rub it all over the bottom and sides of the gratin dish

Place a layer of potatoes, on the bottom of the dish, then add a layer of the courgette. Spread thin layer of the cream cheese mix over this, then add another layer of potato and courgette. Top with the grated cheese.

Cover with foil, and bake for 30 minutes at 180 or a medium oven, then uncover and cook for another 20 minutes until the top layer is crispy and golden.

Serve as a main meal for two people, or as a side dish with anything you fancy, for four people.

Posted in Living with food allergies & food intolerances Tagged with: , ,

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