Talking about French baby food yesterday got me inspired to try a grown up version of courgettes and chèvre. It’s a sun drenched day with temperatures crisp and cold making it seem like the perfect time for a gratin.
I’ve made potato and cauliflower gratins, as well as the two together and always used gruyère so I thought it would be fun to try something new. We both love goat cheese and who doesn’t like courgettes?
|Fresh goat cheese.|
Just back from the market with cheese, recommended by my favorite fromage lady, and all the other ingredients. Below is the recipe I’ll be using later today:
Gratin de Courgettes au Chèvre
- Four medium courgettes
- Two eggs
- Six or seven tablespoons of fresh chèvre cheese (100 grams)
- 3/4 cup of cream
- Two garlic gloves
- Four tablespoons of pitted black olives (I would say optional, but plan to follow the recipe)
While preparing the gratin, preheat the oven to 350 (4)
Wash and cube the courgettes
Mince the olives
Beat the eggs with the cream, add salt, pepper, garlic
Add the courgette into the cream and eggs
Now, crumble the chèvre into the mixture, stir gently
Pour the mixture into the gratin pan
Bake for 30 minutes (you know the drill, “golden brown”).
I’ll let you know how this turns out and if it was as delicious as I anticipate it will be.
Now, what would be good with a gratin de courgettes au chèvre?