Pic of Gratin of courgettes with potatoes and tomatoes

Gratin of courgettes with potatoes and tomatoes

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Gratin of courgettes with potatoes and tomatoes

Pudding & Cake Serves 6 1h 20 min
This is quick to get in the oven. It goes well with red meat, but is substantial and tasty enough to be a light vegetarian meal in its own right, perhaps with bread and salad. Good variations if you're eating it as a main are to add in slices of mozzarella or ham.


  • 225g tomatoes
  • 225g courgettes
  • 225g waxy potatoes, e.g. Charlotte, Jersey Royals or Maris Peer
  • 1 medium-sized red onion
  • ½ tbsp dried oregano
  • 3 tbsp olive oil
  • salt and pepper


Prep time: 20 min
Cooking time: 1h
  • Step 1

    Slice the tomatoes and courgettes into dices about 5mm thick, then sprinkle them lightly with salt and leave for 30 minutes. Wipe dry.
  • Step 2

    Peel the potatoes and slice them thinly. Halve the onion lengthways and slice each half thinly.
  • Step 3

    Preheat oven to 180°C/Gas 4. Arrange the vegetables in a single closely overlapping layer like tiles on a roof, alternating potato, tomatoes, courgettes and onion in an oiled heatproof dish. Season lightly with salt but add plenty of pepper. Sprinkle over the oregano. Drizzle over the olive oil.
  • Step 4

    Bake for 50-60 minutes, until the potatoes are tender. As the gratin cooks, baste 2 or 3 times with its juices, trying not to disturb the arrangement too much. If the gratin threatens to burn cover with foil towards the end of the cooking time. Serve hot.