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.
Servings: 6 servings
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
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 25cm diameter ovenproof dish. Preheat the oven to 190°C/170c fan/375f.
- 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.
- 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
Notes
Scroll up for a step by step guide on how to make courgette gratin.
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 180°C (fan 160°C) 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 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.
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.
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.
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
Calories: 372kcal | Carbohydrates: 24g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 342mg | Potassium: 700mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1258IU | Vitamin C: 35mg | Calcium: 342mg | Iron: 2mg