Courgette & Potato Gratin
Total Time
1 hour and 30 minutes
Prep Time
0 seconds
Cook Time
1 hour and 30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1.3 lb potatoes
- 2 large courgettes
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 180°C fan / 400°F. Place the cashews in a bowl and cover with boiling water. Set aside to soak for at least 15 minutes.
Step 2
While the cashews soak, very thinly slice the potatoes and courgettes. Place the potatoes in a large bowl and cover with boiling water. Leave to soak for at least 10 minutes. Set aside the courgettes until needed.
Step 3
After 15 minutes, drain the cashews and place into a powerful blender. Once the stock has cooled a little, add to the blender, along with the rest of the sauce ingredients and blitz until really smooth. Once the sauce is ready, drain the potatoes.
Step 4
Place a thin layer of sliced potatoes across the bottom of a baking dish, followed by a layer of sliced courgettes. Next pour ⅓ of the creamy sauce over the vegetables. Repeat this process twice more until all of the sauce and courgettes are used up. Top the gratin with a final layer of potatoes and sprinkle over some salt and pepper.
Step 5
Bake in the oven for 50–60 minutes until the potatoes are soft.
Step 6
Once the potatoes are cooked, increase the oven temperature to 200°C / 425°F, grill setting. Place under the grill for 5 further minutes until the top is crispy.
Step 7
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