Courgette Gratin

🛒 Ingredients

• Courgettes 1000 g · 170 kcal
• Butter 30 g · 215 kcal
• Plain Flour 30 g · 109 kcal
• Whole Milk 515 g · 314 kcal
• Garlic 10 g · 15 kcal
• Gruyère Cheese 100 g · 413 kcal
• Olive Oil 15 g · 133 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F) and lightly grease a gratin dish with butter.
2. Wash the courgettes and slice them into thin rounds (about 3-4 mm thick) using a mandoline or a sharp knife.
3. Heat olive oil in a large pan over medium heat, add minced garlic, and sauté for 30 seconds until fragrant.
4. Add the sliced courgettes to the pan and sauté for about 5-7 minutes until slightly softened but still firm; season with salt and pepper.
5. For the béchamel sauce, melt the remaining butter in a saucepan over medium heat, then whisk in the flour to form a roux.
6. Gradually whisk in the cold milk until the sauce is smooth and thickened; season with a pinch of nutmeg, salt, and pepper.
7. Arrange half of the sautéed courgettes in a single layer in the prepared gratin dish.
8. Pour about half of the béchamel sauce over the courgettes, then sprinkle with half of the grated Gruyère cheese.
9. Repeat with the remaining courgettes, béchamel sauce, and finish with the rest of the Gruyère cheese on top.
10. Bake for 30-35 minutes, or until the gratin is bubbling and the top is golden brown.
11. Let it rest for 5-10 minutes before serving to allow the sauce to set.