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Gratin of fresh root vegetables and squashes

Gratin of fresh root vegetables and squashes

Tasty served with a crunchy green bean salad.


3 tbsp olive oil

2 leeks, washed, halved & cut into strips

2 small squashes, peeled, seeded and cut into slices

4 potatoes, peeled

3 courgettes, sliced

1 x 400g can chopped tomatoes

1 tsp dried oregano

1 tsp salt

100g butter

4 tbsp brown sugar

500g grated Emmental cheese

250ml milk

450ml cream

6 tbsp breadcrumbs



Preheat the oven to 190°C.

Cook the potatoes for 10 minutes in boiling, salted water, cool and slice. Blanch the remaining vegetables in boiling salted water, cool and dry.

Butter a deep baking dish and layer the vegetables, starting with the carrots. Once the carrots are in the dish, top with a sprinkling of brown sugar and dot with a few pieces of butter. Add 3 spoonfuls of chopped tomato followed by a sprinkling of cheese. Continue with each vegetable layer in the same way, finishing with the potatoes on top and a layer of cheese.

Mix the milk and cream together in a jug and pour evenly over the gratin. Melt 30g butter, mix into the breadcrumbs and sprinkle this over the top of the gratin. Bake for 45 minutes or until golden.

Part of the One Pot Wonders collection

By Nikki Legon

© Living Magazine - first published Feb 2015