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Le Chaudron recipe
Gratin de courgettes au chevre
Zucchini and goat cheese gratin
⏱ 45 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.2 kg (2.6 lb)zucchiniabout 4
200 g (7 oz)goat cheese log
200 ml (¾ cup)thick crème fraîche
100 ml (½ cup)whole milk
3whole eggs
100 g (3½ oz)grated Gruyère
3 clovesgarlic
1bunch of fresh thyme
3 tbspolive oil
1 pinchnutmeg
1 tspfine salt
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) zucchini about 4
- 200 g (7 oz) goat cheese log
- 200 ml (¾ cup) thick crème fraîche
- 100 ml (½ cup) whole milk
- 3 whole eggs
- 100 g (3½ oz) grated Gruyère
- 3 cloves garlic
- 1 bunch of fresh thyme
- 3 tbsp olive oil
- 1 pinch nutmeg
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Wash the 4 zucchini and cut them into 1 cm (⅜ in) half-moons, skin on for color and texture.
- Salt the zucchini in a colander and let drain for 15 minutes so the gratin isn’t watery.
- Meanwhile, remove the germ from the 3 garlic cloves and crush them. Strip half the fresh thyme, keeping the rest to garnish. Slice the goat cheese into 1 cm (⅜ in) rounds.
- Rinse the zucchini quickly and pat dry. Heat 3 tbsp of olive oil in the large skillet over medium-high heat and cook the zucchini for 8 minutes, stirring, until tender.
- Add the garlic and thyme and cook 2 more minutes. Season generously and spread the zucchini evenly in the gratin dish.
- In the medium bowl, whisk the 3 eggs with the thick crème fraîche, whole milk, salt, pepper and the pinch of freshly grated nutmeg until smooth.
- Pour the custard over the zucchini, pressing lightly so everything is covered. Arrange the goat cheese rounds on top, pressing them in slightly.
- Sprinkle with the grated Gruyère and bake for 30 minutes at 180 °C (350 °F) until golden and set in the center. Sprinkle with the rest of the thyme and let rest for 5 minutes before serving.
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