Creamy Courgette Gratin (Gratin de Courgettes)

gratin de courgettes in an enamel baking dish.

5 from 1 vote

Creamy Courgette Gratin (Gratin de Courgettes)

This creamy, melted courgette gratin is the perfect warming dish to serve courgettes. It's cheesy and rich, but very easy to make.

Prep Time30

Cook Time30

Total Time1

Course: Vegetarian

Cuisine: French

Servings: servings

Author: Margie Nomura

Ingredients

6 zucchini (courgettes) sliced into 1cm rounds
Olive oil
1 garlic clove minced or grated
17 fl oz semi-skimmed or whole milk
2.75 oz butter salted or unsalted
2.75 oz all-purpose flour (plain flour)
3.4 fl oz heavy cream (double cream) about scant 1/2 cup; optional
1 oz Parmesan grated; about 1/3 cup
1 oz mature cheddar grated; about 1/4 cup
1.75 oz Gruyère cheese grated; about scant 1/2 cup
1 oz breadcrumbs regular or panko; about scant 1/2 cup
Flaky salt
Freshly ground black pepper

US Customary - Metric

Instructions

Over medium heat, heat a drizzle of olive oil in a large frying pan. Add the courgettes and fry until lightly golden and softened.
Add the garlic and cook for another minute. Transfer to a 10-inch (25 cm) diameter ovenproof dish. Preheat the oven to 375°F (190°C/170°C fan).
In a separate small saucepan, melt the butter. Once melted, add the flour and mix together. Cook for 1 minute. Then pour in the milk bit by bit, whisking as you go, to make a smooth white sauce.
Once thickened, add the cheese, keeping some back for the top. Add the cream, season well with salt and pepper, then stir.
If you're not using cream, just add a splash more milk until it's the right consistency. The sauce is ready when it coats the back of a spoon. Run your finger through the sauce on the spoon, and if the line stays clear without the sauce running back together, it’s ready.
Pour the cheese sauce evenly over the courgettes. 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. Allow to rest for a few minutes before serving.

Notes

Make-ahead and storage

To store: Once baked and cooled, cover the gratin tightly with foil or transfer it to an airtight container. It will keep in the fridge for up to 3 days.

To reheat: Reheat in the oven at 356°F (180°C/160°C fan) for 15–20 minutes until piping hot and the topping has re-crisped. For smaller portions, you can also reheat in the microwave, though the topping may soften.

To freeze: assemble the gratin, allow it to cool completely, then cover tightly and freeze for up to 2 months. Bake from frozen at 356°F (180°C/160°C fan) for about 45 minutes, covering with foil for the first 30 minutes to stop the top from browning too quickly.

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.

More quick tips

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

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.

Nutrition