If there’s one way to make plain vegetables taste better, it’s by pairing them with cheese and breadcrumbs to make them golden and crunchy. Gratin comes in many forms, from those made with meat, seafood, a combination of vegetables, or kept more simply as a potato-based dish. The Hairy Bikers have put their own twist on the classic French cooking technique, adopting a seasonal vegetable: the courgette .
In the UK, courgette season generally runs from late spring to early autumn, with the peak season being from June to September. This savoury green vegetable is at its best right now, which is why it’s better than ever baked into a delightful gratin. Described as “creamy and flavoursome without being too rich”, the Hairy Bikers note that the lightness of courgette is a great alternative to carby spuds for a lighter supper.
Method
A hot oven is essential to ensure a crispy, golden topping. Preheat the oven to 200C/fan 180C/Gas 6.
In a large, lidded frying pan, drizzle in the olive oil, add the courgettes and herbs, and season generously with salt and pepper.
Cover and cook gently for 10 minutes, stirring occasionally, until the courgettes are slightly tender yet still al dente – you don’t want them to turn mushy.
The oil should have turned a deep, rich green from the courgettes.
Transfer the contents of the pan to an ovenproof dish.
In a bowl, whisk together the crème fraîche, milk, and flour, then season with salt to make the creamy mixture.
Pour this over the courgettes—it’s okay if it doesn’t completely cover them; it will bubble up while baking.
Finally, sprinkle with the cheese and bake for approximately 25 minutes, or until golden and bubbling.
