A vegetarian main for those cooler nights from Rachel Roddy.
Ingredients
- 600 g large potatoes
- 600 g large courgettes
- 50 g butter plus extra for greasing and finishing
- 50 g plain flour
- 600 ml whole milk
- 60 g parmesan grated
- salt and black pepper
- nutmeg
- 1 handful fine breadcrumbs
Servings:
Instructions
- Peel the potatoes, and top and tail the courgettes. Using a mandoline, the cheese slicer on a box grater or with a sharp knife and a steady hand, cut both vegetables into thin slices – don’t worry if they are uneven or not in whole slices. Pat all the cut slices dry with a tea towel.
- Now, make the bechamel. In a saucepan set over a medium heat, melt the butter, then add the flour and stir it into a thick roux. Gradually whisk the milk into the paste – it will thicken and then thin.
- Continue cooking over a medium heat, stirring firmly in a figure of eight, until it is thick enough to fall slowly from the back of the spoon. Add half the cheese, taste and season with salt, pepper and nutmeg.
- Heat the oven to 200C (180C fan)/gas 6. Butter an ovenproof or Pyrex dish, tip in all the potatoes and courgettes, sprinkle with salt and toss.
- Pour over the bechamel and stir as well as you can so that the vegetables are covered in sauce. Level the top, sprinkle over the remaining cheese and a handful of breadcrumbs, and dot with butter.
- Cover lightly with foil and bake for 40 minutes, removing the foil for the last 10 minutes to brown the top.
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