Courgette and potato gratin

Okay, so the husband is off watching the Ashes in Regents Park, and I'm settling in to some Saturday afternoon cooking - one of my favourite things to do.

First things first - roasted some green and orange peppers for cream cheese and pepper sandwiches next week.

Now, down to the real stuff - making use of the wonderfully cheap courgettes on offer at the moment. I'm going to cook up a gratin with them - half of it will go with some pork chopss we'll have tonight (husband's request). I'm not quite sure how keen I am about pork chops - but the thought of having the gratin on the side has convinced me. It makes both a great side dish to go with grilled meats as well as a lovely light main course, with a bit of salad on the side.

courgette and potato gratin

(serves 4)

500 g potatoes

500 g courgettes

1 pint skimmed milk

100 g onion, chopped

1 clove of garlic

1 tsp nutmeg

10 g oil

dab of butter or spread

salt and pepper

Preheat the oven to 180 C (350 F).  Boil the potatoes, then peel and allow to cool. Meanwhile, slice the courgettes thinly on a bias, then chop the onion and the garlic.

When the potato is cool enough to slice, start slicing thin layers off. Go back and forth layering courgettes and potato in a casserole dish. Be sure to season each layer. After each set of layers, sprinkle a few onions across, making sure to reserve some for the sauce. Start on a layer of courgette and end on potatoes.

There are many ways to make a sauce, so don't feel you have to follow my version - I've just gone with what I have to hand and what I know won't be too rich. Add 10 ml of oil to a saucepan and lightly saute the garlic and onion - but don't brown them. In a little ramekin, combine the cornflour and about 50 ml of skimmed milk and whisk with a fork into a smooth consistency (this will ensure you don't get lumps in your sauce). Pour the remainder of the skimmed milk in little by little as well as some salt, pepper and nutmeg and bring to a simmer. Then slowly whisk in your cornflour mix. You'll see it thicken within seconds. Remove from the heat and whisk to ensure it's nice and smooth.

Pour the sauce over the layered vegetables, ensuring it seeps down the sides and through the cracks of between the courgettes and potatoes. Top with little dabs of butter or spread (I've used an olive oil spread)and a last crack of black pepper. Bake in the oven for 35 minutes turning on the grill/broiler for the last five minutes or so to brown the top.

You can serve right away - or allow to cool to reheat later or freeze for another time.

Calories: 240 per serving. 

It's cooking away right now and the smell of potato, courgette, garlic and nutmeg is divine. I can't wait for dinner!