Courgette gratin with rosemary and thyme
This dish offers both those things while still being very much of the summer with simple ingredients coming together to form a warming, rich dish without being overly heavy
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
600g medium-sized courgettes, sliced into thin ¼inch rounds
1 sprig of rosemary, minced
3-4 sprigs of thyme
100ml crème fraîche
50ml single cream
100g hard Irish farmhouse cheese (Cratloe or Cais na Tire)
salt
pepper
extra virgin olive oil
Method
Preheat the oven to 200°C.
In an oven-proof frying pan or casserole dish, heat a little olive oil over a medium heat and add the courgette rounds. Sprinkle the herbs over and season with salt and pepper. Cook over a medium heat for 5-10 minutes.
Meanwhile, mix together the cream and crème fraîche and season lightly. Pour over the courgette mixture. Sprinkle the grated cheese over it and thyme leaves.
Place in the oven for around 30 minutes until the mixture is bubbling and the cheesy top is brown and golden looking. When you take the dish out of the oven, leave for five minutes before serving to allow the mixture to firm up slightly without losing too much heat.
