Baked Courgette and Tomato Gratin Recipe
A delicious and comforting baked courgette tomato gratin featuring layers of fresh courgettes and ripe tomatoes, topped with a creamy cheese mixture and baked until golden and bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium courgettes, sliced into 1/4 inch rounds
- 3 large ripe tomatoes, sliced into 1/4 inch rounds
Cheese and Cream Mixture
- 1 cup grated cheese (Gruyère or Cheddar recommended)
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or fresh herbs (optional)
Instructions
- Prepare the Vegetables: Wash and slice the courgettes and tomatoes into even 1/4 inch rounds to ensure uniform cooking.
- Layer the Vegetables: In a greased baking dish, alternate layers of courgette and tomato slices, slightly overlapping them until all slices are used.
- Add Cheese and Cream: Sprinkle the grated cheese evenly over the layered vegetables. Pour the heavy cream gently over the top, allowing it to seep between the layers. Season with salt, pepper, and herbs if using.
- Bake: Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 30-40 minutes until the vegetables are tender and the top is golden and bubbly.
- Rest and Serve: Remove the gratin from the oven and let it rest for 5 minutes before serving to let the flavors meld and the gratin set slightly.
Notes
- Use ripe, firm tomatoes for the best texture and flavor.
- You can substitute cream with crème fraîche or a lighter cream option if preferred.
- Gruyère cheese offers a nice nutty flavor, but Cheddar or Fontina also work well.
- Add a sprinkle of breadcrumbs on top before baking for added crunch.
- Serve as a side dish or a light main with a fresh green salad.
Keywords: courgette tomato gratin, baked vegetable gratin, easy vegetarian side, creamy baked vegetables
