Gratin of New Potatoes and Courgettes

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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With a warm start to the summer, new-season courgettes should be coming into the kitchen. The smaller the better.


  • 1 lb (450 g) new potatoes, cleaned and finely sliced
  • 3 tablespoons olive oil
  • 1 large clove garlic
  • 4–6 small courgettes, sliced
  • 4 eggs
  • 3 fl oz (75 ml) milk
  • Sea salt and freshly ground black pepper
  • 2 oz (50 g) Cheddar cheese, grated


Heat the oil in a frying pan and add the potatoes and the garlic. Fry gently for about 10 minutes, stirring occasionally. Add the courgettes and cook for a further 5 minutes.

Put the vegetables into a buttered ovenproof dish. Beat the eggs and stir in the milk and the seasoning. Pour over the vegetables, sprinkle with the cheese and cook at gas mark 5/375°F/190°C for 30 minutes.

Cocaine is said to play a part in the planting of potatoes. In the Andes, coca leaves are placed in the ground with seed potatoes and sprinkled with corn beer.

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