Growing up, my family wasn’t the type to do things by the book. We’d take simple dishes and tweak them to make them our own. One of my favorite things to do was spend weekends in the kitchen with my mom, experimenting with ingredients. One dish we often returned to was a simple, creamy courgette gratin. My mom used to serve it as a side, but over time, I found myself sneaking bits straight from the oven. The rich, cheesy layers combined with the fresh, tender courgette just hit all the right notes.
Fast forward a few years, and I stumbled upon Jamie Oliver’s Courgette Gratin recipe. Instantly, it reminded me of those childhood days in the kitchen-rich flavors, simple techniques, and a feeling of comfort. Since then, I’ve made this recipe dozens of times, and each time it feels like coming home.
This recipe isn’t just about the courgettes. It’s about the magic that happens when you combine good ingredients with love and attention. It’s a dish that’s perfect for almost any occasion-whether it’s a family dinner or a cozy evening alone with a glass of wine.
Jamie Oliver’s Courgette Gratin Recipe
What I love most about Jamie Oliver’s version of courgette gratin is how approachable it is. It’s like he’s saying, ’You don’t need fancy ingredients or complicated steps to make something that”s truly special”. His recipe strikes a perfect balance between creamy, cheesy, and fresh without overwhelming the palate.
Here’s a simple breakdown of what makes Jamie’s version stand out:
- Freshness of courgettes: The courgettes retain their integrity and do not get mushy.
- Crunchy top: The breadcrumb topping adds texture and a bit of bite.
- Cheese balance: A mix of Parmesan and mozzarella, so the gratin is rich without being too heavy.
Ingredients Needed
When you see the list of ingredients, it’s not over the top. Everything’s easy to find, and most of them are likely already in your kitchen. What makes the recipe sing is the quality of the ingredients and the careful layering.
Here’s what you’ll need:
- Courgettes (zucchini): About 3-4 medium-sized courgettes. They are the star of the show, so make sure they’re fresh and firm.
- Butter: For sautéing the courgettes and adding richness to the sauce.
- Garlic: 2-3 cloves of garlic. Fresh garlic gives the dish its aromatic base.
- Heavy cream: 200-250 ml. It creates that beautiful creaminess.
- Mozzarella cheese: 100g, grated. This cheese gives the gratin a melty, gooey texture.
- Parmesan cheese: 50g, finely grated. It adds saltiness and depth.
- Breadcrumbs: About 50g for the crunchy topping. You can use store-bought or make your own by blitzing stale bread.
- Fresh thyme: A couple of sprigs, or you can use dried thyme if that’s all you have.
- Salt and pepper: To taste, to season everything perfectly.
How To Make Jamie Oliver’s Courgette Gratin
Making this gratin is more of an experience than a task. The smells wafting through the kitchen as you layer the ingredients together-there’s nothing quite like it. Here’s how you do it:
- Preheat the oven: Set it to 200°C (390°F).
- Prep the courgettes: Slice them into thin rounds. I like to make them about 5mm thick-thin enough to cook through but thick enough to maintain their shape. Salt them lightly and set them aside for about 10 minutes to draw out excess moisture. This helps prevent sogginess.
- Sauté the garlic: In a pan, melt a tablespoon of butter over medium heat. Add the garlic and sauté until fragrant (about 1 minute).
- Cook the courgettes: Add the courgettes to the pan with the garlic. Stir them occasionally for 5-7 minutes until they begin to soften but still retain their texture. The key here is to get them lightly browned.
- Make the creamy sauce: In a bowl, combine the cream, half of the Parmesan, and a pinch of salt and pepper. Stir it until the mixture is smooth.
- Layer the gratin: In a baking dish, layer the cooked courgettes. Pour the creamy sauce over the top, then sprinkle with mozzarella and the remaining Parmesan. Top with breadcrumbs for a golden, crunchy finish.
- Bake: Pop it into the oven for 20-25 minutes, until the top is golden brown and bubbling. You want that crispy layer of breadcrumbs that gives each bite a little crunch.
- Serve: Let it cool for a few minutes before serving, so it firms up and is easier to slice.
Ingredient Science Spotlight
Every ingredient in this gratin has a role to play, and understanding the science behind it makes the dish even more satisfying. Here’s why these ingredients work so well together:
- Courgettes (Zucchini): These vegetables are low in calories and high in water content, which is why they need to be salted before cooking. Salting helps draw out excess moisture, which can otherwise make the gratin watery.
- Heavy Cream: Cream adds richness and smoothness to the dish. The high-fat content helps balance the slight bitterness of the courgettes, while also ensuring the gratin stays creamy and indulgent.
- Mozzarella: This cheese melts beautifully and offers a stretchy, gooey texture that contrasts nicely with the crisp breadcrumbs.
- Parmesan: A hard cheese like Parmesan adds umami and saltiness. It also helps to deepen the overall flavor and provides that savory kick.
- Breadcrumbs: When toasted in butter or oil, breadcrumbs become crispy and add a crunchy texture to contrast with the soft courgettes and creamy sauce. They also absorb some of the sauce, enhancing the flavor.
Expert Tips
- Don’t overcrowd the pan: If you try to cook too many courgettes at once, they’ll release too much moisture, and you’ll end up steaming them. Work in batches to get that perfect sauté.
- Layer with care: To get even distribution of cheese and sauce, don’t rush the layering process. Make sure the courgettes are arranged evenly, and the cheese is spread throughout the dish.
- Breadcrumb topping: If you want an extra crunch, toast the breadcrumbs in a little butter before sprinkling them on top. This gives them a golden color and a richer flavor.
- Herb variation: While thyme works perfectly here, you can experiment with other herbs like rosemary or basil to change up the flavor profile.
- Make it ahead: This gratin holds up well if you want to make it the day before. Just cover it tightly with foil and store it in the fridge. When you’re ready to bake, give it an extra 5 minutes in the oven.
Recipe Variations
- Add meat: If you want to make it a more filling dish, you can layer in some cooked chicken, ham, or even sausage. A little protein turns this into a one-pot meal.
- Vegetarian twist: For a twist, try swapping out the courgettes for other vegetables, like aubergine or even sweet potatoes. Just keep an eye on the cooking time.
- Spicy: For some heat, add a sprinkle of red chili flakes to the cream mixture or include some chopped fresh chili with the garlic.
- Vegan option: Use a dairy-free cream and substitute the cheese with plant-based versions of mozzarella and Parmesan. The breadcrumbs and herbs will still give you that perfect crunch.
Final Words
Making this Jamie Oliver Courgette Gratin is more than just cooking-it’s an opportunity to connect with your ingredients. The simplicity of the dish allows each component to shine, and you can always adapt it to suit your tastes. It’s a recipe that evolves with you. Whether you’re serving it at a dinner party or having a quiet evening at home, this gratin will bring a little warmth and joy to your table.
FAQs
Can I Make Jamie Oliver’s Courgette Gratin Ahead Of Time?
Yes! You can prepare the gratin and refrigerate it. Just bake it when you’re ready to serve.
What Can I Use Instead Of Courgettes For This Recipe?
You can swap courgettes with other veggies like eggplant or even thinly sliced potatoes.
Is Jamie Oliver’s Courgette Gratin Gluten-free?
It can be! Just use gluten-free breadcrumbs or skip them altogether for a gluten-free version.