Courgette & Mushroom Gratin

This recipe works in combination with: Mushroom Stroganoff, Vegetable Hotpot, Vegetarian Moussaka. This recipe features in these meal plans: Veggie Winter Warmers.

A delicious gratin easily assembled and then baked in the oven.


  • 1 small courgette (approx 165g), thinly sliced
  • 1 small baking potato (approx 250g), peeled and finely sliced
  • 100ml of single cream
  • 5 closed cup mushrooms, sliced
  • 1 garlic clove, finely chopped
  • 1/2 tsp dried mixed herbs
  • 1 tbsp vegetable oil
  • 2 tsp grated Parmesan
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Oven temp: 200c
  • Price per person: £1.33
  • Store cupboard: Basic
  • Calories per serving: 534
  • 5-a-day per serving: 2.1
  • Print Recipe
Vegetable Gratin photo

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  1. Cook the potato in lightly salted boiling water for 5 minutes until tender. Drain and set aside.
  2. Meanwhile, heat the oil in a frying pan, add the courgette and season with salt. Cook for 5-6 minutes or until browned and crispy on both sides. Remove from the pan and set aside.
  3. Add a little more oil to the pan if required and fry the mushrooms and garlic for 2-3 minutes. Season with a little salt and pepper and 1/2 tsp mixed herbs.
  4. Arrange a layer of the cooked potato in the bottom of a shallow ovenproof dish. Now add a layer of courgettes and a layer of the mushrooms. Repeat, seasoning each layer as you go, until all the ingredients are used up, finishing with a layer of potato.
  5. Pour the single cream over the top and sprinkle on the Parmesan cheese. Bake for 15-20 minutes or until golden. Serve immediately.

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