Serves: 2 Preparation: 30 minutes
Everyone loves a good dauphinoise, but sometimes all that indulgence can get to even me and I yearn for something creamy and melty with a crispy top... but that won't make my thighs double in size at the very thought of it.
Enter yoghurt. One of my favourite ingredients as a vegetarian, it transforms this dish from a heavy carb fest into a light, tangy summer side dish.
1) Finely slice the potato and courgette with a knife, or using a mandoline. Parboil the potatoes for 4 minutes and set aside to cool.
2) Finely dice the basil, grate the cheddar and stir into the yoghurt.
3) Slice the cherry tomatoes into halves and then quarters, using your thumb to shuck away the seeds and juice from the centres. Stir into the yoghurt mix.
4) In an oven-proof dish, layer the potatoes and courgettes with the yoghurt mix, pressing down each layer firmly. I like to top with an additional layer of grated cheese but this is entirely to taste.
5) Bake for 20 minutes at 200 degrees until the top has begun to crisp and turn golden brown. Serve hot.