Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 floury potatoes (e.g. Rooster) (approximately 600g)
  • 3 garlic cloves, peeled and chopped
  • 2 red onions, peeled and finely sliced
  • 1 teasp. fresh oregano leaves, chopped
  • 1 teasp. fresh thyme leaves, chopped
  • 4 vine tomatoes
  • 2 medium courgettes
  • 1 drizzle of Rapeseed or olive oil
  • Mustard seeds
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 74
Cooking time: 80 MIN
  1. Preheat the oven to Gas Mark 4, 180°C (350°F).
  2. Wash the vegetables, then cut them into slices of the same thickness.
  3. Arrange them in an ovenproof dish, alternating slices of potato, tomato, courgette, onion, etc. Sprinkle with chopped garlic.
  4. Season with salt and pepper. Sprinkle with oil and some of the fresh chopped herbs and mustard seeds.
  5. Cook in the oven for about 1 hour and 15 minutes, covering the dish with a sheet of aluminium foil for the first 45 minutes.
  6. Use the tip of a knife to check that the vegetables are cooked and extend the cooking time by 15 minutes if necessary.
  7. Sprinkle with the remaining fresh herbs just before serving!

Credit: recipe by AnneCé Bretin.

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