Hairy Bikers' creamy gratin recipe has a seasonal twist on classic potatoes

Daily Mirror

4 days ago

The Hairy Bikers' courgette gratin is a light and fresh alternative to a potato-based dish. As courgette season runs from late spring to early autumn, there's no better time to try it.
If there's one method to enhance the flavour of plain vegetables, it's by combining them with cheese and breadcrumbs to achieve a golden, crispy finish. Gratin appears in numerous variations, from those prepared with meat, seafood, a mixture of vegetables, or kept simpler as a potato-centred dish.
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The Hairy Bikers have added their own spin to the traditional French culinary method, embracing a seasonal vegetable: the courgette.
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Courgettes, also known as zucchini, are generally very easy to cook and versatile. They don't require peeling, and their mild flavour allows them to be cooked in numerous ways and paired with various ingredients.
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Across the UK, courgette season typically spans from late spring through to early autumn, with prime time falling between June and September. This savoury green vegetable is at its finest right now, making it perfect for baking into a delicious gratin.
Characterised as "creamy and flavoursome without being too rich," the Hairy Bikers observe that courgettes' delicate nature makes them an excellent substitute for starchy potatoes in a lighter evening meal, reports the Express.
Courgette gratin recipe
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Two tbsp olive oil
800g/1lb 12oz courgettes, sliced into 5mm/1⁄4in rounds
A few sprigs of thyme
A few basil leaves
100ml/31⁄2fl oz crème fraîche
50ml/2fl oz milk
One tsp plain flour
75g/21⁄2oz gruyère or similar cheese, grated
Salt and freshly ground black pepper
Method
A scorching oven is crucial to guarantee a crispy, golden topping. Heat the oven to 200C/fan 180C/Gas 6.
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Using a large, covered frying pan, pour in the olive oil, incorporate the courgettes and herbs, and season liberally with salt and pepper.
Place the lid on and cook gently for 10 minutes, stirring from time to time, until the courgettes become slightly soft yet remain al dente - you don't want them becoming mushy.
The oil should have developed a deep, vibrant green colour from the courgettes. Move the pan's contents into an oven-safe dish.
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Using a bowl, combine the crème fraîche, milk, and flour, then add salt to taste for a creamy blend. Pour this over the courgettes—it's fine if it doesn't entirely cover them; it will bubble up during baking.
Lastly, sprinkle with the cheese and bake for roughly 25 minutes, or until it turns golden and bubbly.
You may notice that gratin is similar to dauphinoise potatoes, but these are traditionally made with raw, thinly sliced potatoes cooked in cream and often infused with garlic, without the addition of cheese.
Gratin, on the other hand, typically involves pre-cooked potatoes (or courgettes), layered with a creamy sauce and cheese, then baked until golden brown.