2076. Courgette Gratin

As simple as this courgette gratin is, there is the simple matter of navigating the undesirable effect of the vegetable retaining too much water and risking ruining the experience. The navigation is also simple, yet crucial: salt the courgette slices to make them sweat out moisture, then pat dry before continuing the recipe.

Ingredients:

500g courgettes, sliced

1/2 cup spring onion, chopped

3 Tbsp butter

1 Tbsp dry tarragon

1 Tbsp vinegar

1 heaped Tbsp flour

2-3 cups milk

250g mozzarella

salt and pepper

Method:

Salt the courgette slices and let sit for 20 minutes to sweat out their moisture. Pat dry.

In a large saucepan, melt the butter and saute the green onion until softened. Add the dried courgette slices and dried tarragon, and saute for 5 minutes more. In with the vinegar and flour. Saute gently to distribute. Slowly, add two cups of milk, stirring gently all the while. If too thick, add the third cup of milk to loosen a bit. Tasta and adjust seasoning with salt and pepper as needed. Spoon half in a grating dish, and sprinkle half of the mozzarella. Top with the remaining half, and the remaining cheese over the top. Bake in a preheated 400F oven for 25 to 35 minutes until bubbly and golden brown.

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