Potato and Courgette Gratin with Leek, Dill and Tomato Sauce

by Monica Lazăr on November 13, 2013

Potato and Courgette Gratin with Leek, Dill and Tomato SauceIt’s almost 11 pm here, in Bucharest, my town for the last three years.  I’m very tired, but grateful for having this personal space as a reason to share what I love most.  Probably if I wouldn’t have had the courage to leave my hometown and start a new life, far away from my family and people that I love, I wouldn’t be here, writing about how happy I wake up every day knowing that there are people who make time to write down a few thoughts of appreciation for me. I was seeking freedom and the chance to prove what I am able to accomplish , all this in a big city, maybe because big cities make big dreams more achievable. Also, big dreams require great sacrifices. It’s not easy to see the ones you love only two or three times a year, but I know that they are proud of everything  I do and I really hope that the  road of my life will bring us together in the future.

Life is full of difficult moments every day, but that makes those tiny details, like buying beautiful flowers from a poor old lady and let them inspire me to prepare something nice to share with you, to count even more.

So, fill your every day with small pleasures and let these pleasures lead you on the road to achieving your dreams.

Potato and Courgette Gratin with Leek, Dill and Tomato Sauce

Potato and Courgette Gratin with Leek, Dill and Tomato Sauce

Potato and Courgette Gratin with Leek, Dill and Tomato Sauce

4-5 medium potatoes, peeled and sliced

2 medium courgettes, sliced

½ cup grated Pecorino cheese (or Parmesan)

2 garlic cloves, minced

1 leek

½ cup spicy tomato sauce

1/4 cup chopped fresh dill

olive oil, salt, pepper,

Preheat oven to 375  degrees F. Coat a gratin dish with 1 tablespoon oil. Slice potatoes and courgettes  and arrange them in overlapping layers around prepared dish.  Sprinkle the chopped leek, the garlic and the dill. Drizzle with the another 3-4 tablespoons of oil,  pour over the tomato sauce and sprinkle the grated cheese. Add salt and pepper.

Cover with foil and bake until potatoes are tender, 30-35 minutes. Remove foil and continue baking until top is golden brown. Remove from oven and serve immediately.

Potato and Courgette Gratin with Leek, Dill and Tomato Sauce

Potato and Courgette Gratin with Leek, Dill and Tomato Sauce

{ 5 comments… read them below or add one }

Anca November 14, 2013

Ce poze frumoase! <3 Felicitari!

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Dixya @ Food, Pleasure, and Health November 14, 2013

I am new to your blog but have absolutely fallen in love with your writing and photography :)

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nusrat2010 November 17, 2013

You are such an incredibly talented food blogger and photographer, Monica! The light, frame, props, ingredients, warmth, grace, joy …. everything is so positive and BEAUTIFUL here!
I’m deeply, madly, totally in love with your blog :)
Hugs.

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Julia@Vikalinka November 19, 2013

Beautiful post and I can definitely relate to feeling alone. We moved to London almost three years ago from Canada and the big city energy is very exciting but can also make you feel like a needle in a haystack. The great thing about blogging is it helps you make new and unexpected friends. :-)

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Monica Lazăr November 19, 2013

Thank you all so much for your kind words and appreciation! ♥

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