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Summer Courgette and Tomato Gratin

We think most anything made with Gruyère cheese is brilliant and this super side dish does not disappoint: it is summer on a plate, beautiful to behold and fabulous to eat. Scented with fresh herbs and garlic, and adorned with a crown of nutty Gruyère, serve this lovely gratin with anything from the grill and supper is guaranteed to be a hit!

Summer Courgette and Tomato Gratin

1 lb. new potatoes, unpeeled and thickly sliced
2 garlic cloves, thinly sliced
4 tbs. olive oil
oregano or marjoram sprigs
thyme sprigs
1 lb. courgettes (zucchini), sliced on the diagonal
1 lb. tomatoes, sliced or halved depending on size
1 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese

Heat the oven to 375°F.  Cook the potato slices in boiling, salted water for 6 minutes, then drain well.

Mix the garlic with the oil and some seasoning. Strip the herbs off their stalks and add to the oil. Drizzle a little of the oil in a shallow 1.5 quart ovenproof dish (approx. 11 x 7). Layer half of the potatoes, courgettes, and tomatoes in the dish, then drizzle with half of the oil mixture. Combine the two cheeses and sprinkle half over the veggies. Repeat with the remaining vegetables, oil, and cheese mixture.

Bake for 40-45 minutes until the veg is tender and the top is golden and crisp.

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