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Courgette Gratin

Doesn’t everything taste better with a bit of cream & cheese?

Courgette Gratin – serves 4 as a side

  • 2 tbsp olive oil
  • 800g courgettes, chopped into ½ cm slices
  • a few sprigs of thyme
  • a few basil leaves
  • 100ml crème fraîche
  • 50ml milk
  • 1 tsp flour
  • 75g Gruyère cheese (or you could use Cheddar), grated

Preheat the oven to 200C/Fan 180C/Gas 6.

Heat the olive oil in a large frying pan. Add the courgettes and herbs and season well with sea salt and black pepper. Cover the pan with a lid and cook gently for about 10 minutes, or until the courgettes have softened but still have a bit of a bite. Give them a stir occasionally.

Tip the courgettes into an ovenproof dish. Whisk the crème fraîche with the milk, flour and some salt. Pour this over the courgettes and sprinkle the cheese on top.

Bake for about 25 minutes or until browned and bubbling.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure, Seven Dials, 2017.)

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