Press down so the cream seeps up and cover with remaining cheese. Put the olive oil in a large, lidded frying pan. Thinly slice the courgette and potato using a mandoline. The real reason why I prepared this pumpkin, zucchini and potato gratin was to clean some leftovers from my fridge. Preheat the oven to 200C/Fan 180C/Gas 6. Strip the herb leaves from their stalks, then add to the oil. Preheat oven to 375°F. At the same time I was also craving potatoes. Scatter with 1/2 cheese grated. Cover with a layer of zucchini. Place a layer of potato slices on the bottom and scatter butter dots on top. Pour … Repeat with the remaining potatoes cream and courgette. I had a piece of raw pumpkin, one lonely zucchini and a small carton of heavy cream – all in the last days of their life. Repeat the layers, alternating the vegetables, with bits of butter. Add the Add 1/2 the cream mixture, then cover with 1/2 the courgettes by overlapping. Mix the garlic with the oil and some seasoning. Method. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. With a slotted spoon strain out 1/2 the potatoes and arrange in a layer in bottom of the dish. Spray a baking dish with vegetable oil. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Butter 13x9x2-inch glass baking dish. Preparation. Layer half the
2020 potato courgette and cheddar gratin