Creamy Courgette Gratin (Gratin de Courgettes)

Name: Creamy Courgette Gratin (Gratin de Courgettes)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 6 courgettes (sliced into 1cm rounds); Olive oil; 1 garlic clove (minced/grated); 500 ml semi-skimmed or whole milk; 75 g butter (salted or unsalted); 75 g plain flour; 100 ml double cream (optional); 30 g parmesan (grated); 30 g mature cheddar (grated); 50 g Gruyere cheese (grated); 30 g breadcrumbs (regular or panko ); Flakey salt; Freshly ground black pepper

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This recipe for a Gratin de Courgettes (the French name for a Courgette Gratin) is so delicious. It’s creamy, rich, with an oozy cheese sauce and soft, melty courgettes. With a golden crispy top, it’s the perfect gratin. The best part, aside from how good it is, is it doesn’t take too much effort and relies on the oven to do the hard work.

gratin de courgettes in an enamel baking dish.

This gratin is quite traditional, with a cheese béchamel poured over the softened courgettes, then grilled until the top is crispy. A gratin just refers to a dish with a golden, crispy top, but it can be with any filling, so you’ll often see potato gratins too. I love courgettes for their texture in this. They retain a slight bite from their skin but melt perfectly into the cheese sauce.

Why you will love this recipe:
Ingredients:
Substitutions and Variations
Here’s how to make a delicious Gratin de Courgettes:
Cooking Tips
Frequently Asked Questions
Other recipes you may enjoy:
Creamy Courgette Gratin (Gratin de Courgettes) Recipe

Why you will love this recipe:

This dish is super comforting with its creamy cheese sauce with a crisp golden topping.
It’s a versatile recipe – it works as a side dish or a light main.
Make-ahead friendly – it can be prepped in advance and baked when needed.
It’s absolutely delicious with minimal effort required.

Ingredients:

See recipe card at the bottom of the page for a full list of ingredients and measurements.

Courgettes – green courgettes look nice here with the cheese sauce, but yellow courgettes also work. Known as zucchini in other parts of the world!

Gruyere – this is a nutty hard cheese that I love here. You can find it in most big supermarkets in the UK.

Milk – you can use semi-skimmed or whole milk. Whole will make it more luxurious, but if it’s a weeknight, you may like to just use semi-skimmed!

Substitutions and Variations

Cheese swaps: Gruyère gives a nutty richness, while cheddar makes it sharper. You can also try Comté, Emmental, or even a mix for more depth.

Make it vegetarian-friendly: Check your cheese labels, as some hard cheeses like Parmesan may contain animal rennet.

Lighter version: Use semi-skimmed milk and skip the cream for a slightly lighter but still creamy sauce.

Extra flavour: Add a pinch of nutmeg to the béchamel, or scatter in some fresh herbs such as thyme or basil with the courgettes.

Here’s how to make a delicious Gratin de Courgettes:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Over medium heat, heat a drizzle of olive oil in a large frying pan. Add the courgettes and fry until lightly golden and softened.

adding garlic to the courgettes in a pan for the gratin.

TWO: Add the garlic and cook for another minute. Transfer to a 25cm diameter ovenproof dish. Preheat the oven to 190°C/170c fan/375f.

THREE: In a separate small saucepan, melt the butter. Once melted, add the flour and mix together. Cook out for 1 minute. Then pour in the milk bit by bit, whisking as you go, to make a smooth white sauce.

FOUR: Once thickened, add the cheese, keeping some back for the top. Add the cream, season well with salt and pepper then stir.

pouring the cheese sauce on the courgettes.

FIVE: Pour the cheese sauce evenly over the courgettes.

SIX: Sprinkle with the reserved cheese and breadcrumbs. Bake for 25–30 minutes until the topping is golden and crisp, and the sauce is bubbling at the edges.

Cooking Tips

Slice evenly: whilst these don’t need to be sliced thinly as such, it’s nice if they are all even thickness so I love my mandolin – it is one of my favourite kitchen gadgets as it makes slicing vegetables unbelievably quick and easy. Just make sure to use the guard and go slowly as they can be very sharp and dangerous!

Make ahead: This dish can be assembled a day in advance. Prepare the courgettes and cheese sauce, layer everything in the dish, then cover and refrigerate. When ready to serve, bake as directed, adding 5–10 extra minutes to the cooking time if it’s going into the oven straight from the fridge.

Frequently Asked Questions

What is a gratin?

A gratin is normally any dish that is topped with cheese and/or breadcrumbs and baked (or grilled) until golden brown and crisp. Pommes au Gratin is probably the most famous version, but I love it this way with courgettes.

What do I serve with this Courgette Gratin?

This is the perfect entertaining recipe to serve with a selection of your favourite salads or as a side to something more warming and comforting, such as a roast chicken. I think this would also be a nice side dish to a roast dinner, like a Brussels sprout gratin but with courgettes!

How should i store leftover courgette gratin?

Any leftovers should be left to cool completely before covering and chilling in the fridge for up to 3 days.

Can I freeze this gratin de courgettes?

Yes, you can freeze courgette gratin. Assemble the gratin, allow it to cool completely, then cover tightly and freeze for up to 2 months. Bake from frozen at 180°C (fan 160°C) for about 45 minutes, covering with foil for the first 30 minutes to stop the top from browning too quickly.

Other recipes you may enjoy:

If you liked this courgette gratin recipe, you should try my Easy Courgette Lasagne, Creamy Butternut Pasta or my Pasta al Pesto recipe post has all the details.