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Le Chaudron recipe

Gratin de courgettes

Zucchini and cheese gratin

⏱ 60 minServes 6Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1.5 kg (3.3 lb)firm zucchini
  • 4whole eggs
  • 300 ml (1¼ cups)thick crème fraîche
  • 200 ml (¾ cup)whole milk
  • 200 g (7 oz)grated Gruyère
  • 100 g (3½ oz)grated Parmesan
  • 3 clovesgarlic
  • 1yellow onion
  • 4 tbspextra-virgin olive oil
  • 1bunch of fresh basil
  • 1 pinchnutmeg
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) firm zucchini
  • 4 whole eggs
  • 300 ml (1¼ cups) thick crème fraîche
  • 200 ml (¾ cup) whole milk
  • 200 g (7 oz) grated Gruyère
  • 100 g (3½ oz) grated Parmesan
  • 3 cloves garlic
  • 1 yellow onion
  • 4 tbsp extra-virgin olive oil
  • 1 bunch of fresh basil
  • 1 pinch nutmeg
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large gratin dish (30 cm / 12 in)1 large skillet (32 cm / 12½ in)1 large mixing bowl1 whisk1 mandoline1 ovenChef’s knifeMedium saucepanBlack peppercorns

03 — Method

  1. Preheat the oven to 180 °C (350 °F) fan. Wash and dry the 1.5 kg (3.3 lb) of zucchini, trim the ends and slice 5 mm (¼ in) thick on a mandoline.
  2. Salt generously in a colander and let drain for 30 minutes, then squeeze out the water between your palms.
  3. Finely dice the onion, 3 mm (⅛ in). Remove the germ from the 3 garlic cloves and chop finely. Chop half the basil, keeping the rest to garnish.
  4. Heat 3 tbsp of olive oil in the large skillet over medium heat and soften the onion for 5 minutes. Add the garlic and cook 1 minute.
  5. Turn up the heat, add the zucchini and sauté for 10 minutes until tender and lightly golden — this drives off more water.
  6. In the large bowl, whisk the 4 eggs with the crème fraîche, whole milk, nutmeg, half the Gruyère, salt and pepper.
  7. Layer the zucchini in the large oiled gratin dish with the chopped basil and pour the egg mixture evenly over.
  8. Sprinkle with the rest of the Gruyère and the Parmesan. Bake for 40 minutes at 180 °C (350 °F) fan until golden and set.

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CategoryMain dishes