Courgette & Cheese Gratin with Skin-On Baked Potato Wedges

Nutrition per serving

Calories 657 kcal
Protein 25 g
Carbs 89.2 g
Fats 24.9 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
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Ingredients

Login Courgette (Zucchini)
Login Potato, flesh and skin
Login Dried Oregano
Login Cheddar Cheese
Login Leaves, Mint Fresh
Login Lemon
Login Red Onion
Login Garlic
Login Red Pepper Flakes (Chili Flakes)
Login Olive Oil
Login Gluten Free Flour

Preparations

  1. Preheat oven to 230 °
  2. Coarsely grate the courgette into a colander and sprinkle over a large pinch of salt. Set aside in the sink for about 10 minutes to drain away excess liquid. Place in a tea towel and squeeze away as much liquid as possible.
  3. Slice potatoes into wedges.
  4. Roughly chop mint.
  5. Grate the cheese.
  6. Zest/juice lemon.
  7. Peel/dice onion into ½ cm pieces.
  8. Peel/finely chop the garlic.

 

Cooking instructions

  1. In a mixing bowl, add the potato wedges with ½ a tbsp of olive oil and mix. Sprinkle over the oregano, a pinch of salt and mix to coat. Place the wedges onto a baking tray and roast in the oven for about 20 minutes until tender, golden and crisp around the edges.
  2. Meanwhile, to prepare the gratin, in a mixing bowl, add ¾ of the grated cheese, courgette, chopped garlic, onion and mint, lemon zest/lemon juice, chili flakes and a large pinch of black pepper. Sprinkle the flour over the top and mix well to combine the ingredients. Tip into a small ovenproof dish and sprinkle over the remaining cheese. Place in the oven next to the potatoes and cook for about 10-15 minutes until set. Remove and rest for a few minutes before serving.
  3. Serve the grain with the wedges on the side.

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