If you’re looking for a dish that’s creamy, cheesy, and utterly comforting, then Jamie Oliver Courgette Gratin is exactly what you need. This hearty bake layers tender courgette with a silky cheese sauce, all topped with golden, bubbly Gruyère. I made it on a rainy Sunday as a cozy side—and ended up eating it as a main. It’s that good. (inspired by Jamie Oliver)
Ingredients Needed
- 4 medium courgettes (zucchini), sliced into 6 mm (1/4”) coins
- 2 tbsp butter, plus extra for greasing
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 350 ml (1 1/2 cups) whole milk
- 225 g (2 cups) shredded Gruyère cheese, divided
- 50 g (1/2 cup) freshly grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of nutmeg
- 2 tsp freshly chopped thyme
- Freshly chopped parsley, for garnish
How To Make Jamie Oliver Courgette Gratin
Prep the Dish:
Start by preheating your oven to 190°C (375°F). Grease a medium-sized baking dish generously with butter—this not only helps prevent sticking but adds a rich layer of flavor.
Make the Base Sauce:
In a saucepan over medium-low heat, melt 2 tablespoons of butter. Add the minced garlic and let it sizzle for about a minute until fragrant. Stir in the flour, cooking it into a smooth paste (a roux) that starts to bubble and turn slightly golden.
Build the Cheese Sauce:
Gradually whisk in the milk, ensuring no lumps form. Bring it to a gentle boil and let it bubble for a minute or so until it thickens. Remove from the heat and stir in half the Gruyère and all the Parmesan. Add nutmeg, salt, and pepper to taste. The sauce should be rich and glossy.
Layer the Courgettes:
Lay half of the courgette coins in the bottom of your greased dish. Season them lightly, then pour over one-third of the cheese sauce and sprinkle half the thyme. Add the rest of the courgettes, pour on the remaining sauce, and top with the rest of the Gruyère and thyme.
Bake to Perfection:
Pop the dish in the oven and bake for 30 to 40 minutes. You’ll know it’s ready when the top is golden and bubbling. Let it sit for 5 minutes before serving.
Garnish and Enjoy:
Finish it off with a scatter of freshly chopped parsley. Serve straight from the dish while it’s piping hot and melty.
Why I Love This Recipe
The first time I made this Jamie Oliver Courgette Gratin, I was surprised by how deeply satisfying it was. It went from a humble side dish to the star of the meal. I served it with roast chicken, but honestly, I could’ve eaten the whole dish on its own. It’s cozy, rich, and the perfect way to celebrate courgette season.
Recipe Tips
- Grease well: Don’t skimp on the butter—it’s key for flavor and preventing sticking.
- Uniform slices: Keep the courgettes evenly sliced so they cook at the same rate.
- Don’t skip seasoning: Season each layer for depth of flavor.
- Fresh cheese is best: Shred your own cheese for the smoothest melt.
- Golden top = done: A beautifully browned top means the gratin is perfect inside.
How To Store This Jamie Oliver Courgette Gratin
At Room Temperature
Leave it out for no more than 2 hours. After that, refrigerate.
In the Fridge
Store leftovers in an airtight container for 3–4 days. Reheat as needed.
In the Freezer
You can freeze the cooked gratin for up to 3 months. Use a freezer-safe container and thaw overnight before reheating.
Reheating
- Oven: Cover with foil and heat at 175°C (350°F) for 15–20 minutes.
- Microwave: Cover with a damp paper towel and heat in 1-minute bursts.
- Air Fryer: Reheat at 175°C (350°F) for about 8–10 minutes for a crisp top.
Nutrition Facts (per serving)
- Calories: 236
- Carbs: 17g
- Protein: 16g
- Fat: 12g
- Sugar: 3.3g
- Fibre: 2.2g
- Sodium: Moderate
Let’s Answer a Few Questions!
Can I make this ahead of time?
Totally! You can assemble it the day before and just bake it fresh when needed.
What if it looks too watery?
Use fresh courgettes and slice them evenly—not too thin—and avoid overbaking.
Is it okay to use different cheese?
Yes, try a mix of mozzarella and cheddar for a twist, but Gruyère is magic here.
Can I add more veg?
Sure! Thinly sliced potatoes or leeks would be lovely layered in too.
Is it gluten-free?
Not as-is, but you can swap the flour for a gluten-free blend and it’ll still work.
Try More Recipes:
Jamie Oliver Courgette Gratin
Course: Side DishesCuisine: British4
servings10
minutes40
minutes236
kcalCreamy, cheesy, and comforting, this courgette gratin is perfect as a hearty side or satisfying light main dish.
Ingredients
4 medium courgettes, sliced into 1/4” coins
2 tbsp butter, plus extra for greasing
2 cloves garlic, minced
2 tbsp all-purpose flour
350 ml whole milk
225 g shredded Gruyère cheese (divided)
50 g grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg
2 tsp chopped thyme
Chopped parsley for garnish
Directions
- Preheat oven to 190°C (375°F). Grease a baking dish.
- Melt butter in a saucepan, add garlic and cook for 1 min. Stir in flour and cook until bubbling.
- Gradually whisk in milk. Bring to boil and simmer until slightly thickened.
- Off heat, stir in half Gruyère and all Parmesan. Season with nutmeg, salt, and pepper.
- Layer half courgettes, season, add 1/3 of sauce, and sprinkle half thyme. Repeat with remaining courgettes, sauce, cheese, and thyme.
- Bake for 30–40 mins until golden and bubbly.
- Garnish with parsley and serve hot.