Summer Vegetable Gratin

I love this easy recipe. This time I used up the vegetables I grew in my garden, but it is so easy and versatile, you could use pretty much any vegetable. I sometimes add spinach, mushrooms or carrots. Swap out whatever you have on hand and it will be equally good. This is a vegetarian version, but it’s great with a layer of crispy pancetta or spicy sausages. Check out my Sweet Potato Gratin recipe in the May archive.

For this recipe you will need:

1 Large white potato, sliced very thinly

2 salad onions, thinly sliced or red onions thinly sliced

1 handful of greenbeans, trimmed

1 courgette, evenly sliced

Four small tomatoes, sliced

about 100g of grated mature cheddar cheese

200ml Creme Fraiche

100ml Vegetable stock

1 Tsp English Mustard

Thyme for sprinkling over the top before serving

Heat the oven to 200C / Gas Mark 6. Start by layering the sliced potatoes overlaping to completely cover the bottom of your dish. Then scatter the green beans over. Then add a layer of onions. Scatter over a handful of cheese. Then add a layer of courgettes and a few more onions. Continue layering courgette and potato.

Next mix up the sauce. In bowl or large glass measuring jug, mix together the creme fraiche, vegetable stock and English mustard. Pour this over the gratin slowly and it will seep through all of gaps down into the dish. Finally top with a layer of grated cheese and the sliced tomatoes on top.

Put in the oven uncovered and cook for about 40–50 minutes, or until you can easily put a fork through and the potatoes are done. If it starts to get too brown while cooking, cover with foil towards the the end.

Serve as a main or a side.