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Courgette & Cheese Gratin

Courgette & Cheese Gratin

with Skin-On Baked Potato Wedges

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Silky strands of tender courgette, softened and roasted with molten cheese and herbs, served with fat, crispy baked potato wedges. The potato skins are packed with flavour as well as potassium. The gratin is packed full of vegetables, with a little oozy, savoury cheese to bring it all together.

Allergens:MilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit(s)


2 unit(s)


½ tbsp

Dried Oregano

1 tbsp


6 tbsp

Mature Cheddar Cheese


2 tbsp


½ unit(s)


1 unit(s)

Chilli Flakes

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

2 tbsp

Wholemeal Flour

(ContainsCereals containing Gluten)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2288.648 kJ
Energy (kcal)547 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate85 g
of which sugars0.0 g
Protein18 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat the oven to 230 degrees. Grate the courgette using the large holes on your grater. Put your grated courgettes in a colander, sprinkle over ¼ tsp of salt and mix thoroughly. Put your colander in your empty sink and leave for 15 mins to drain. Tip: You need to do this so the excess liquid from the courgette drains out.


Meanwhile, cut each potato into eight wedges the width of your index finger. Add to a large bowl and toss in 1 tbsp of olive oil, along with the oregano, cornflour and ¼ tsp of salt. Arrange your wedges in a single layer on a baking tray and put in the oven to roast for 30 mins.


While the potatoes are roasting, grate the cheddar cheese and add three quarters of this to a large bowl. Roughly chop the mint and add to the bowl. Zest half the lemon and add this to the bowl along with 2 tbsp of lemon juice. Tip: Make sure to only remove the yellow zest, not the white pith underneath - it’s very bitter!


Peel and dice the red onion into ½cm cubes and peel and finely chop the garlic. Add this to the cheese mix with the chilli flakes and a good grind of black pepper.


Working in large handfuls, squeeze as much water as possible out of the courgette and add this to the cheese mixture as well. Sprinkle over the wholemeal flour and mix everything thoroughly. Tip: To ensure you’ve removed as much water as possible from the courgettes, put the grated courgettes in the middle of a clean tea towel and twist the corners so the water is squeezed out.


Put the cheesy courgette mixture in a small to medium ovenproof dish (so the mixture is about 3-4cm deep), sprinkle the remaining cheddar cheese on top and place in the oven with the potatoes for the last 20 mins.


Remove the wedges from the oven once they’re browned and crispy. Dish out as much of the gratin you feel you can handle, and serve alongside the wedges.