Courgette, Sweet Potato and Tomato Gratin

I normally make this dish with a good local cheddar or a deliciously creamy Stilton from Cropwell Butler which is just up the road from me in the U.K. house. When in France I use a lovely Comté.

You can also easily veganize this dish by using vegan parmesan cheese. Here's a great and simple recipe that promises a parmesan like taste and that will provide your gratin with a lovely golden cheesy look:

https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Serve this dish for a simple supper with crusty wholewheat bread and a smooth clean and crisp Pinot.

Serves four at a push. For a supper dish it serves two adults and one small child that is completely disinterested in food of any kind.

Preparation time depends on how quickly you peel your sweet potato and how often you get interrupted. It took me two hours fridge to oven to plate, but I have a grumpy husband and two unruly pups to manage as well.

For this dish you will need:

1 medium side sweet potato, sliced thinly 2 courgettes also sliced thinly 1 sweet onion, sliced thinly 75 g of the cheese of your choice, coarsely grated (or vegan parmesan cheese) 3 plump cloves of garlic crushed 2 cans of chopped plum tomatoes (800g) 1 tablespoon olive oil Juice and rind of half an unwaxed lemon Dried tarragon, a good pinch Freshly ground black pepper and onion salt to taste

1. Preheat the oven to 220°C/gas mark 7. In a good size greased baking dish add your oil and seasonings, mix well and then throw in all the ingredients except for the cheese. Mix in well to ensure the vegetables are coated with the tomatoes etc. Sprinkle the cheese on top.

Bake for 25-30 minutes until lightly golden and bubbling.

Serve hot straight from the oven or at room temperature, good either way.

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