← Nouns Cooking · French

Ingredients

• 800 g courgettes (about 4), sliced 5 mm thick
• 2 tbsp Olive oil
• 2 cloves Garlic, chopped
• 2 Tomato, sliced (optional)
• 2 eggs
• 150 ml double cream or crème fraîche
• 80 g Gruyère, grated
• 1 tsp thyme leaves
• Nutmeg
• Salt
• Black pepper

Method

1. Heat the oven to 190°C (170°C fan, 375°F). Heat the oil in a large frying pan over medium-high heat and fry the courgettes in batches for 4–5 min until lightly golden. Add the garlic for the last minute. Season.
2. Spread the courgettes in a buttered baking dish, tucking in the tomato slices if using.
3. Whisk the eggs, cream, half the cheese and the thyme with salt, pepper and nutmeg, and pour over the vegetables.
4. Scatter the rest of the cheese on top and bake for 25–30 min, until the custard is set and the top is golden.
5. Rest for 10 min before serving with roast chicken or lamb, or on its own with salad.

Tips

• Frying the courgettes first drives off water so the gratin is not soggy.
• Use a vegetarian hard cheese if you need it strictly vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Olive Magazine Great British Chefs RecipeTin Eats