Potato, courgette and tomato gratin

Teacher note

This is a classic recipe, that's quick to make, economical and tastes delicious. It is very versatile, allowing you to be creative!

Important

  • Print the recipe for the pupils – it’s helpful if they have read it before the session.
  • Ensure that pupils have all the ingredients and equipment ready for the start of the session.
  • Ovens should be pre-heated.
  • Vegetables should be washed.
  • Where possible, pre-measure ingredients, e.g. 75ml milk, 50g cheese.
  • Feel free to allow pupils to be creative - there are some suggestions on the recipe.
  • You may wish to use shallow foil trays for the gratin - allowing pupils to easily take the dish home at the end of the day. (If using foil trays, place on a baking tray in the oven.) Use small dishes or muffin tins so that the gratin cooks quicker.

Ingredients

Ingredient / Per pupil / 10 pupils / 20 pupils
Potato / 1 large / 10 / 20
Tomato / 1 / 10 / 20
Courgette / 1/2 / 5 / 10
Black pepper / 1 pepper grinder / 2-3 pepper grinders / 4 pepper grinders
Dried mixed herbs / 1 x 5ml spoon / 10 x 5ml spoons / 20 x 5ml spoons
Milk (semi-skimmed) / 75ml / 750ml / 1.5 litres
Cheddar cheese / 40g / 400g / 800g
  • Pupils will need to share the mixed herbs and pepper grinder.

Equipment

Equipment / Per pupil / 10 pupils / 20 pupils
Small oven proof dish or foil tray / 1 / 10 / 20
Chopping board / 1 / 10 / 20
Knife / 1 / 10 / 20
Grater / 1 / 5 / 10
Measuring spoons / 1 / 4 / 8
Measuring jug / 1 / 4 / 8
  • Pupils will need to share some items of equipment.
  • If using foil trays, you may wish to place these on baking trays.
  • Some ingredients can be pre-measured – this will save time and reduce the need for all piece of equipment being needed.

Potato Veggie Gratin

Ingredients

1 large potato

1 large tomato

1/2 courgette

Black pepper

1 x 5ml spoon dried mixed herbs

75ml milk (semi-skimmed)

40g Cheddar cheese

Equipment

Small oven proof dish or foil tray, chopping board, knife, grater, measuring spoons, measuring jug.

Method

  1. Pre-heat oven to 200C or gas mark 6.
  2. Line/grease a small oven proof dish or foil tray.
  3. Thinly slice the potatoes, tomato and courgette.
  4. Grate the cheese.
  5. Place layers of potato, tomato, courgette and cheese (keeping a little for the top) in the dish, seasoning with black pepper and herbs.
  6. Pour the milk over the potatoes and sprinkle over the remaining cheese.
  7. Bake in the oven for 30-40 minutes.

Skills

Knife skills (bridge hold and claw grip), grating, layering, measuring and use of the oven.

Top tips

Why not get creative? Try adding ...

  • carrot or parsnip slices to the potatoes;
  • chopped fresh herbs, e.g. rosemary;
  • garlic or chilli;
  • different vegetables, such as peppers;
  • diced cooked bacon;
  • different cheese.

Why not grow your own potatoes, tomatoes or courgettes?

Inspired?

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© British Nutrition Foundation 2017