I remember the first time I made Jamie Oliver’s Courgette Gratin. It was a lazy Sunday afternoon. I had some courgettes sitting in the fridge, and I was looking for something simple yet delicious to make. I stumbled across Jamie’s recipe, and it sounded perfect-comforting, cheesy, and easy enough for a beginner like me. I’ve made it countless times since, and every time, it’s a hit. There’s just something about that crispy golden top and the creamy, tender courgette layers that makes it irresistible.
This dish is an incredible way to elevate courgettes (or zucchini if you’re in the U.S.). It’s an ideal side dish for almost any meal. Not only is it easy to prepare, but it’s also a fantastic way to sneak in more veggies. Let’s dive into Jamie’s recipe, the ingredients, and some expert tips on how to get it just right.
Jamie Oliver’s Courgette Gratin Recipe
If you’re anything like me, the simplicity of Jamie’s recipes is what draws you in. You don’t need to be a seasoned cook to get this right, and that’s the beauty of it. What makes Jamie Oliver’s Courgette Gratin recipe stand out is its ability to make courgettes shine without a lot of fuss. The combination of the creamy cheese sauce and crispy topping turns this simple vegetable into something extraordinary. Here’s how to make it.
Ingredients Needed
You don’t need an overwhelming list of ingredients for this recipe. Here’s what you’ll need:
- Courgettes (zucchini) – About 3 medium-sized courgettes. Thinly sliced, these are the heart of the gratin.
- Butter – For greasing the baking dish and for sautéing.
- Garlic – A couple of cloves, minced. It adds depth to the flavor.
- Milk – Whole milk works best for a rich and creamy sauce.
- Flour – To create the roux that thickens the sauce.
- Cheese – Grated cheese like cheddar or Parmesan. A mix of both is often perfect.
- Nutmeg – Just a pinch. It brings out a subtle warmth in the dish.
- Salt & Pepper – For seasoning.
- Breadcrumbs – These form the crispy topping that makes every bite satisfying.
How To Make Jamie Oliver’s Courgette Gratin
- Preheat the oven – Set it to around 200°C (400°F).
- Prepare the courgettes – Slice them thinly and evenly. Jamie recommends using a mandolin slicer for uniform slices, but a knife works fine too.
- Sauté garlic – In a pan, melt a little butter over medium heat and sauté the garlic until fragrant but not brown (about 1-2 minutes).
- Make the sauce – Add a tablespoon of flour to the pan with the garlic and cook for a minute. Slowly pour in the milk, whisking constantly to avoid lumps. Stir in a pinch of nutmeg, salt, and pepper. Let it thicken for 3-4 minutes.
- Layer the gratin – Grease a baking dish with butter and start layering the courgette slices in a spiral or circular pattern. Pour over the creamy sauce, ensuring each layer is coated.
- Add the cheese – Sprinkle grated cheese (a mix of cheddar and Parmesan works wonders) between layers and on top.
- Breadcrumb topping – Top the gratin with breadcrumbs, then dot with a little more butter for that crispy finish.
- Bake – Pop it in the oven for 25-30 minutes, or until the top is golden and bubbly.
Ingredient Science Spotlight
When you dive into the science of this dish, you’ll see how each ingredient plays a key role:
- Courgettes – These veggies are made up mostly of water, which means they cook down quite a bit. Slicing them thinly allows them to cook evenly and absorb all the delicious flavors of the sauce.
- Butter & Flour – The combination forms a roux, which is the base for the creamy sauce. This classic French technique creates a smooth consistency without lumps, providing a luxurious texture.
- Milk – Whole milk is ideal here, as it has enough fat content to make the sauce creamy without being overly rich. Skim milk will work but will result in a thinner sauce.
- Cheese – The sharpness of cheddar or the nutty flavor of Parmesan adds depth. They also melt beautifully, forming that perfect cheesy crust.
- Nutmeg – A dash of nutmeg gives an earthy warmth that balances the richness of the cheese. It’s a surprisingly impactful addition to the dish.
- Breadcrumbs – These are crucial for the final crispy topping. They add texture, which contrasts beautifully with the creamy layers underneath.
Expert Tips
- Salt your courgettes – Before you start, sprinkle the sliced courgettes with a little salt and let them sit for 10 minutes. This helps draw out excess moisture, preventing the gratin from becoming too watery.
- Gratin dish size matters – A shallow baking dish works best because it allows the gratin to cook evenly. If you use a deep dish, the middle might stay too moist.
- Mix your cheeses – A blend of mozzarella and Parmesan is a fantastic choice. Mozzarella gives you that lovely gooey texture, while Parmesan adds a sharp flavor.
- Make ahead – You can prep the gratin in advance and refrigerate it for up to a day. Just pop it in the oven when you’re ready, adding a few extra minutes to account for the chilled ingredients.
Recipe Variations
- Add herbs – Fresh herbs like thyme, rosemary, or basil can elevate the flavor. Simply scatter some chopped herbs in between the layers.
- Add protein – You could easily make this a main dish by adding grilled chicken or even some crispy bacon for extra richness.
- Make it gluten-free – Swap out the flour for a gluten-free flour blend or use cornstarch to thicken the sauce. Replace breadcrumbs with gluten-free ones or omit them altogether.
- Spicy kick – For a bit of heat, sprinkle some chili flakes into the sauce or top with a few dashes of hot sauce.
Final Words
This recipe is so simple, yet it feels like a real treat every time. The combination of creamy sauce, tender courgettes, and a crispy topping makes it one of those dishes that you’ll want to return to again and again. Whether you’re a seasoned cook or just starting out, this gratin is a great recipe to master. It’s the perfect side dish to serve with roasted meats or even as a standalone meal.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Courgette Gratin?
You’ll need courgettes, garlic, thyme, Parmesan cheese, cream, and a few other simple ingredients like butter and breadcrumbs.
Can I Make Jamie Oliver’s Courgette Gratin Ahead Of Time?
Yes, you can prepare it ahead and store it in the fridge. Just bake it fresh when you’re ready to serve.
What Can I Serve With Jamie Oliver’s Courgette Gratin?
It pairs great with roasted meats, a simple salad, or even as a side for pasta dishes.