Tag Archives: gratin

Recipe of the Week – 15th January 2018 – Veggie ‘Grussaka’

Ok, I might need to work on the name a bit, but this is essentially a cross between a Potato Gratin and a Moussaka! This, for me combines the best of both worlds from the two dishes – the satisfying dense-ness and layers of a Gratin, topped with the yummy aubergine and yoghurt topping of a moussaka. To make this recipe even more filling I also used a layer of lentils and bulgur wheat in the gratin, so a bit of a combination of things, but we were all really pleased with the end result and it was polished off very quickly!

Serves 6


750g baby potatoes, sliced

6 tbs olive oil

2 large onions, sliced

3 cloves of garlic, sliced

150g bulgur wheat

300g red split lentils

2 large aubergines, cut to 5mm slices

2 courgettes, thinly sliced

1 x 400g can of chopped tomatoes

800ml good quality stock from bouillon

2 tsp Herbes de Provence

1 tsp dried mint

For the topping;

3 large eggs

500ml plain Greek yogurt

Salt and pepper to season

100g nature cheddar cheese, grated


1. Place the aubergine slices in a large bowl, sprinkle generously with salt and leave for 30 minutes. Rinse then set aside.

2. Preheat the oven to 200C.

3. In a large saucepan, heat half the oil then gently sauté the onions, courgettes and garlic for 5 minutes before adding the lentils, bulgur wheat, herbs, tomatoes and stock. Bring to the boil then simmer for 15 minutes.

4. Meanwhile, batch fry the aubergine slices in the remaining oil, turning once until light brown. Set aside.

5. In a large casserole dish, place a thin layer of the onion mixture, followed by a layer of the potatoes, then a layer of the aubergine slices, then repeat until used up.

6. Mix the eggs, yogurt and seasoning together in a jug and whisk well. Pour over the dish to cover then top with the grated cheese.

7. Place in the oven for 40 minutes until light brown. Eat immediately with bread and a green salad.


Recipe of the Week – 31st July 2017 – Quick Aubergine and Potato Brunch

This is a really simple recipe that I played around with last week when looking for a quick but satisfying light lunch. It’s a bit like a gratin, but also a bit like sautéed potatoes. I was very pleased (and a bit surprised!) with the results, and my children want me to do it again, so something must have gone ok!

Serves 4


500g baby potatoes, halved

2 large aubergines, diced

4 tbs extra virgin olive oil

100g frozen peas

2 tsp Herbes de Provence

50g grated mature cheddar cheese (optional if vegan)

Salt and pepper


1. Place the diced aubergine in a colander, sprinkle with salt and leave for 30 minutes then rinse thoroughly and drain.

2. Place the potatoes in a large saucepan of salted water, and parboil for 8 minutes. Drain and set aside.

3. In a large frying pan (I used a wok), heat the oil and add the aubergines and potatoes. Stir well to cover with the oil, add the herbs and cover the pan. Simmer for 10 minutes until the potatoes are soft. 

4. Add the peas and simmer for a further 5 minutes.

5. Season and stir well. Stir in the cheese if using.

6. Serve immediately with a salad or some fresh bread.

Recipe of the Week- 10th April 2017 – Moroccan Vegetable Gratin

This recipe is a spicy variation on the traditional French gratin, substituting spices for some of the herbs, and as such is a sort of tagine/gratin hybrid! This is really simple to prepare and make, and is open to lots of changes of ingredients to suit whatever is in the fridge or cupboard!

Serves 4 to 6


3 tbs olive oil

3 large sweet potatoes, peeled and finely sliced

2 aubergines, sliced

3 large carrots, peeled and sliced at 45 degrees

2 large onions, sliced

100g quinoa, rinsed (red split lentils work well too)

500ml good quality vegetable stock from bouillon 

2 tbs ras el hanout

1 tsp dried chilli flakes

2 tsp dried cumin

2 tsp Herbes de Provence

50g mature cheddar cheese, grated (optional)


1. Preheat the oven to 200C.

2. Heat the olive oil in a large frying pan, and add the aubergine slices. Gently fry until lightly brown only (3 minutes or so each side). Set aside.

3. In a large casserole dish, layer the sweet potatoes, onions, carrots and aubergine slices in alternate layers until used up. 

4. Sprinkle the quinoa, herbs and spices over the top then pour over the hot vegetable stock to ensure all is mixed through the dish. Cover with tin foil and place in the oven for 25 minutes.

5. If topping with cheese, add this after 20 minutes, and continue to bake uncovered for 5 minutes until brown.

6. Serve immediately with couscous, fresh bread and a green salad.

Recipe of the Week – 7th March 2016 – Ten Veg Gratin

I take full responsibility for this recipe – it’s the result of pottering about in the kitchen on Sunday (my day off from cooking in the cafe!), and wanting the traditional Sunday lunch veg, but with a twist. Of course the ingredients can be changed greatly, but I was very happy with these!

Serves 6


4 large potatoes, peeled and sliced

2 sweet potatoes, peeled and sliced

2 leeks, sliced

3 carrots, peeled and sliced

100g chestnut mushrooms, sliced

1 red pepper, deseeded and sliced

1 large onion, finely sliced

1 aubergine, finely sliced

2 courgettes, sliced

50g frozen peas

100g red lentils

2 tbs olive oil

600ml vegetable stock from good quality bouillon

50g grated cheddar (optional)

Salt and pepper 


1. Preheat the oven to 220C.

2. In a large casserole dish, brush the olive oil on the base then layer the vegetables starting with half of the potatoes, then add the other root vegetables, lentils and remaining vegetables. Top with the remaining potato slices.

3. Season and pour the stock over to cover.

4. Top with the cheese, cover with tin foil and bake for 30 minutes.

5. Take the foil off and bake for a further 15 minutes until the cheese is golden.

6. Serve immediately.

Recipe of the Week – 27th October 2014 – Parsnip and Sweet Potato Gratin

This is a really nice warming recipe for the increasingly cold Autumnal days we are getting here in the North of England. The recipe itself is very simple, although it can be modified easily to make it more elaborate using various root vegetables (celeriac works really well), and by adding chilli and additional warming spices such as mace.


2 large parsnips, peeled and thinly sliced
Approx 800g sweet potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 tsp ground nutmeg
1 tbs dried thyme
200ml milk
200ml single cream
1 clove of garlic, crushed
Salt and pepper to season
100g grated mature cheddar


1. Preheat the oven to 180°C.

2. Lightly grease a large casserole dish then layer approximately 1/4 of the sweet potato slices on the base. Top with a layer of parsnip slices, onion slices, thyme and a sprinkle of nutmeg. Repeat with a layer of sweet potato and build up until finished with a final layer of sweet potato.

3. Combine the milk, cream and garlic in a jug and season with salt and pepper and pour over the potato mixture.

4. Sprinkle generously with 3/4 of the grated cheese and bake for 45 minutes. Remove from the oven, top with the remaining cheese and serve with a green salad and bread.

Recipe of the Week – 20th May 2013 (Part 2!) – Greek Potato and Courgette Bake


In honour of National Vegetarian Week, this is Recipe of the Week Part 2!

This is a great simple recipe that I’ve only just discovered. It is based on a Greek dish called Briam, and I’ve only changed it a little bit, as I’m a garlic addict!

Serves 4


750g new potatoes, sliced into 5mm slices

3 medium courgettes, sliced into 5mm slices

3 medium onions, sliced

2 cloves of garlic, finely sliced

1 x 400g can of good quality chopped plum tomatoes, drained

100ml olive oil

2 tbs chopped fresh parsley

1 tbs chopped fresh thyme

Salt and pepper to taste


1. Preheat the oven to 190 C. Place the potatoes, courgettes, garlic and onions in a large baking dish. Pour over the tomatoes and olive oil, and sprinkle with the chopped herbs and add the seasoning. Mix well to ensure that the veg is evenly coated. Add 75ml water to the mixed vegetables.

2. Bake for approximately 75 minutes, stirring halfway through.

3. Serve with further salt and pepper if required, and with a Greek side salad.