A few summers ago, I found myself with an overabundance of courgettes in the garden. It felt like every plant had decided to multiply exponentially. I wasn’t sure what to do with them all. Then, a friend recommended Jamie Oliver’s Courgette Gratin recipe. I remember being skeptical at first. How could a simple vegetable become something worth raving about? But I gave it a shot, and the first bite was a game-changer. It was rich, creamy, and packed with flavor. Now, every summer, I make this gratin for gatherings, dinners, and even as a quick weeknight side dish. The simplicity of the ingredients and the complexity of the flavors still amaze me.
Jamie Oliver’s Courgette Gratin Recipe
Jamie’s Courgette Gratin is a celebration of courgettes in their finest form. It’s an easy-to-follow recipe that combines layers of thinly sliced courgettes with a creamy sauce. The magic happens when everything bakes together, turning into a golden, bubbly masterpiece. It’s a great example of how humble ingredients can transform into something extraordinary with just a little bit of love and attention.
Ingredients Needed
- Courgettes: The star of the show. You’ll need about four medium courgettes. They should be fresh, firm, and not too watery.
- Garlic: Two cloves, finely chopped. It adds that aromatic kick.
- Cream: A rich, full-fat cream (about 200ml). This creates the luscious texture in the gratin.
- Cheese: A mix of grated Parmesan and mozzarella (about 150g in total). The mozzarella melts beautifully, while Parmesan brings in the sharp, nutty flavor.
- Butter: For greasing the dish and adding a little richness to the sauce.
- Breadcrumbs: For a crispy top. You can use store-bought or make your own by toasting some bread.
- Herbs: Fresh thyme and a bit of salt and pepper for seasoning.
How To Make Jamie Oliver’s Courgette Gratin
I remember the first time I made this, I was worried about whether it would turn out too watery or mushy. But once I followed Jamie’s method, I realized how easy it is to get right.
- Prep the courgettes: Slice them thinly (about 3-4mm thick). You can use a mandoline for precision. Lay them out on a clean kitchen towel or paper towel to absorb any excess moisture.
- Garlic and Butter: In a pan, melt a little butter and sauté the garlic until fragrant. This step creates a base layer of flavor that will infuse into the courgettes.
- Layering the gratin: Start layering the courgettes in an ovenproof dish. After each layer, add a sprinkle of salt, pepper, and a drizzle of cream. You want the courgettes to slightly overlap, almost like the tiles on a roof.
- Top it off: Once you’ve built your layers, pour the remaining cream over the top. Sprinkle with grated cheese and breadcrumbs. This is where the magic happens. The cheese will melt into the courgettes while the breadcrumbs create a golden, crispy top.
- Bake: Pop it into a preheated oven at 180°C (350°F) for about 30 minutes. Check around 20 minutes to ensure the top isn’t browning too quickly. You want a golden, bubbling result.
- Serve: Once it’s baked, let it rest for a few minutes before serving. It will be hot and creamy inside, with that crisp crust on top.
Ingredient Science Spotlight
Courgettes, despite being mostly water (about 95%), are a great source of vitamins A, C, and K. But the key here is their ability to absorb flavors. When baking, they soften, and as they release moisture, they create a luxurious sauce that mingles with the cream and cheese.
- Garlic: It’s not just about flavor. Garlic contains compounds like allicin that are believed to have health benefits, including antioxidant properties.
- Cheese: The combination of mozzarella and Parmesan brings a perfect balance of melting and flavor depth. Mozzarella creates a soft, gooey texture, while Parmesan brings a savory sharpness.
- Cream: Full-fat cream adds richness, but its fats also help bind and emulsify the other ingredients, creating a smooth and silky sauce. This is why the gratin comes out so luscious.
Expert Tips
- Season between layers: Don’t just season at the top. Add salt and pepper between the layers of courgettes. It makes the flavor more even and deep.
- Use fresh breadcrumbs: If you have the time, make your own breadcrumbs from day-old bread. They toast up better and add more texture.
- Grill the top: If you want an extra crispy top, switch the oven to grill (broil) for the last 5 minutes. Just be sure to watch it closely!
- Don’t overcrowd the courgettes: If the courgettes overlap too much, they’ll release too much moisture and the gratin can become soggy. Slightly overlap, but not too much.
Recipe Variations
- Herb Variations: Try different herbs like rosemary or sage for a more earthy, piney flavor. You can also add a little nutmeg for a subtle warmth.
- Add bacon or pancetta: For a savory twist, scatter cooked bacon or pancetta bits between the layers of courgettes. The salty, crispy meat adds depth to the dish.
- Go vegan: Replace the cream with coconut cream and use a plant-based cheese substitute. It’s just as creamy and satisfying without the dairy.
Final Words
This recipe is all about showcasing the humble courgette in a new, exciting way. It’s simple, but packed with flavor. Whether you’re making it for a family dinner or as a side dish for guests, Jamie’s Courgette Gratin is sure to be a hit.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Courgette Gratin?
You’ll need courgettes, garlic, Parmesan, breadcrumbs, fresh thyme, olive oil, and butter.
Can I Use A Different Cheese For The Gratin?
Yes, you can swap Parmesan with Gruyère or a similar hard cheese for a different flavor.
How Long Should I Bake The Courgette Gratin?
Bake it for about 25-30 minutes until the top is golden and crispy.