900 g (2 lb) potatoes, peeled and cut into 3 mm (1/8 inch) slices
salt and freshly ground pepper
75 g (3 oz) butter or margarine
450 g (1 lb) courgettes, trimmed and thinly sliced
225 g (8 oz) onions, skinned and thinly sliced
3 eggs
450 ml (1 pint) milk
15 ml (1 tbsp) dijon mustard
5 ml (1 tsp) dried basil
salt and freshly ground pepper
75 g (3 oz) butter or margarine
450 g (1 lb) courgettes, trimmed and thinly sliced
225 g (8 oz) onions, skinned and thinly sliced
3 eggs
450 ml (1 pint) milk
15 ml (1 tbsp) dijon mustard
5 ml (1 tsp) dried basil
method
1. Blanch the potatoes: put into a pan of boiling salted water for 5 7 minutes, or until just tender. Drain well.
2. In a large frying pan, melt half the fat. Add the courgettes and onions and fry gently for 10 12 minutes, or until softened. Remove from the pan using slotted spoons.
3. In the same pan, melt the remaining fat. Gently fry the potato slices until pale golden.
4. Beat together the eggs, milk, mustard, basil and seasoning.
5. Layer the vegetables and milk mixture in a shallow 1.7 litre (3 pint) ovenproof dish, ending with a neat potato layer.
6. Place the dish in a roasting tin, half filled with water. Bake at 170°C (325°F) mark 3 for about 1 1/4 hours until set and well browned.
2. In a large frying pan, melt half the fat. Add the courgettes and onions and fry gently for 10 12 minutes, or until softened. Remove from the pan using slotted spoons.
3. In the same pan, melt the remaining fat. Gently fry the potato slices until pale golden.
4. Beat together the eggs, milk, mustard, basil and seasoning.
5. Layer the vegetables and milk mixture in a shallow 1.7 litre (3 pint) ovenproof dish, ending with a neat potato layer.
6. Place the dish in a roasting tin, half filled with water. Bake at 170°C (325°F) mark 3 for about 1 1/4 hours until set and well browned.
serving amount
serves 6
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