Recipe: courgette gratin with fresh herbs and goat’s cheese

This gratin includes a topping of tangy goat’s cheese. If you grow your own herbs, add whatever is on offer: marjoram, oregano or any other soft-leaved herb - the more the merrier.

Simply serve with a mixed salad of lettuce and ripe tomatoes and a big basket of fresh crusty bread.

Serves 4

Ingredients

• 250ml/1 cup double/heavy cream 

• leaves from a small bunch of fresh flat-leaf parsley, finely chopped 

• small bunch of fresh chives, snipped 

• pinch of grated nutmeg

• 75g/2½ oz Gruyère, grated/shredded 

• 1.5kg/3¾ lb courgettes/zucchini, very thinly sliced

• 150g/5½ oz soft goat’s cheese

• salt and black pepper

Method

1. Preheat the oven to 190°C (375°F) Gas 5.

2. Put the cream, parsley, chives, nutmeg, salt and pepper in a small bowl and whisk together. Add half the Gruyère.

3. Arrange half the courgette slices in a buttered baking dish, sprinkle with the remaining Gruyère and season with a little salt. Top with the remaining courgette slices, season again and pour over the cream mixture. Crumble the goat’s cheese
over the top.

4. Bake in the preheated oven for 35-45 minutes until browned. Serve immediately.

Recipe from Melted Cheese published by Ryland Peters & Small (£9.99)
Photography © Ryland Peters & Small