Jamie Oliver Courgette Gratin Recipe [Tips & Tricks]

I still remember the first time I tried Jamie Oliver’s Courgette Gratin. It was a chilly autumn evening. I wanted something cozy yet light after a long day. The warmth from the oven filled the kitchen while the cheesy, golden crust melted my worries away. It was simple but so satisfying-a dish that felt like a hug from the inside.

This recipe isn’t just about cooking courgettes; it’s about creating comfort with humble ingredients. It’s perfect for anyone who loves fresh veggies but craves a little indulgence too.

Jamie Oliver’s Courgette Gratin Recipe

Jamie Oliver’s take on the gratin is refreshingly straightforward. Unlike traditional gratins that can be heavy, his version balances creaminess with the lightness of courgettes. The dish is layered with tender courgettes, sharp cheese, and a crunchy topping that bakes into a golden, bubbling masterpiece.

What makes Jamie’s version stand out is his knack for simplicity without sacrificing flavor. It’s the kind of recipe you want to make again and again.

Ingredients Needed

When I first gathered the ingredients, I was amazed at how few and straightforward they were. Nothing fancy-just quality basics done right.

• Courgettes (zucchini) – fresh and firm, about 4 medium-sized
• Olive oil – for a subtle fruity flavor
• Garlic – two cloves, finely chopped for aroma
• Double cream or crème fraîche – adds richness and creaminess
• Parmesan cheese – freshly grated for sharpness
• Breadcrumbs – for that perfect crunchy topping
• Fresh thyme or rosemary – optional but adds a fragrant touch
• Salt and black pepper – essential seasonings

These ingredients come together to create a dish that’s creamy, crispy, and bursting with natural flavors.

How To Make Jamie Oliver’s Courgette Gratin

Making this gratin is like a mini kitchen adventure. The first time, I followed Jamie’s steps carefully and found the rhythm calming. Here’s how to do it:

• Preheat your oven to 180°C (350°F).
• Slice the courgettes thinly, about 0.5 cm thick, for even cooking.
• Heat olive oil in a frying pan, add garlic, and sauté gently until fragrant.
• Add the courgette slices, season with salt and pepper, and cook for 5-7 minutes until softened but still holding shape.
• In a baking dish, layer half the courgettes, sprinkle with half the Parmesan and some thyme.
• Pour over half the cream evenly.
• Repeat with the remaining courgettes, cheese, and cream.
• Top with breadcrumbs and a drizzle of olive oil for extra crunch.
• Bake for about 25-30 minutes until golden and bubbling.

The moment it comes out of the oven, the smell alone makes it impossible to wait!

Ingredient Science Spotlight

One of the coolest things about this recipe is how each ingredient works on a molecular level to build flavor and texture.

• Courgettes: Over 90% water, they soften and release moisture when cooked, which blends with the cream to make the gratin luscious.
• Garlic: Contains allicin, which transforms during cooking into sweet, mellow flavors-never harsh.
• Cream: The fat in cream emulsifies with courgette juices, creating a silky texture that coats every bite.
• Parmesan: Contains umami-rich glutamates, adding depth and a savory punch.
• Breadcrumbs: Toast during baking, producing a Maillard reaction that adds crispy texture and nutty flavor.

This synergy of ingredients makes the gratin more than the sum of its parts.

Expert Tips

I learned a few tricks to make this gratin next-level after trying it a couple of times:

• Slice courgettes uniformly for even cooking.
• Don’t skip the sauté step-it builds flavor and removes excess moisture.
• Use freshly grated Parmesan, not pre-grated, for better melting and taste.
• Let the gratin rest 5 minutes after baking; it helps it set and makes serving easier.
• For an extra crispy topping, mix breadcrumbs with a little melted butter.

These small touches really elevate the dish.

Recipe Variations

Every time I make this gratin, I like to experiment. Here are some fun twists:

• Add lemon zest or a splash of lemon juice for brightness.
• Swap Parmesan for Gruyère or cheddar for a different cheese flavor.
• Mix in cooked bacon or pancetta for a smoky element.
• Add fresh herbs like basil or oregano if thyme isn’t your thing.
• Try a vegan version using coconut cream and vegan cheese.

Feel free to personalize it-this recipe is a canvas for your creativity.

Final Words

Making Jamie Oliver’s Courgette Gratin isn’t just about following a recipe. It’s about embracing simple ingredients and turning them into something magical. Every bite is a reminder that comfort food doesn’t need to be complicated or heavy.

The warmth, the flavors, and the textures come together like a little celebration in your mouth. Whether for a family dinner or a quiet night in, this gratin hits all the right notes.

FAQs

What Is A Courgette Gratin?

A courgette gratin is a baked dish made with thinly sliced courgettes (zucchini), cheese, and cream, topped with a crispy golden crust.

How Long Do I Bake Jamie Oliver’s Courgette Gratin?

Bake it for about 30 to 35 minutes or until the top is golden and bubbly.

Can I Use Zucchini Instead Of Courgettes?

Yes, zucchini and courgettes are the same thing, so you can swap them easily!

What Cheese Works Best For This Recipe?

A mix of grated Parmesan and cheddar gives the best flavor and texture.

Can I Make This Recipe Dairy-free?

Yes, just use plant-based cream and dairy-free cheese alternatives.

How Do I Prevent The Gratin From Being Too Watery?

Salt the courgettes before cooking to draw out moisture, then pat them dry before layering them.

What Can I Serve With This Courgette Gratin?

It pairs great with roasted meats, a fresh salad, or as a side to pasta.

Can I Prepare Jamie Oliver’s Courgette Gratin In Advance?

Yes, you can prepare it up to a day ahead and store it in the fridge before baking.

Can I Use Other Vegetables In The Gratin?

Definitely! Try adding thinly sliced potatoes, tomatoes, or even aubergines for variation.

How Can I Make The Gratin Even More Flavorful?

Add garlic, fresh herbs like thyme or basil, and a sprinkle of nutmeg to the cream mixture for extra depth of flavor.