Description
Ina Garten’s provençal zucchini gratin blends French countryside flavors with creamy, cheesy elegance. Crisp zucchini layers meld perfectly with herbs and gruyère, creating a simple yet sophisticated side dish you’ll crave again and again.
Ingredients
Scale
- 1 large yellow onion, halved and sliced crosswise
- 2.5 lbs small zucchini, sliced ½ inch thick crosswise
- 5 tbsps (74 ml) unsalted butter, divided, plus extra for the dish
- 1 cup (237 ml) half-and-half
- 0.75 cup (84 g) Gruyère cheese, grated (2 oz)
- 1 tbsp all-purpose flour
- 2 tsps fresh thyme leaves, minced
- 0.25 tsp ground nutmeg
- 0.75 cup (60 g) fresh bread crumbs from a boule, crusts removed
- Kosher salt
- Black pepper, freshly ground
Instructions
- Aromatic Foundation: Gently melt butter in a Dutch oven, softening onions until translucent without browning, creating a delicate flavor base that takes approximately 10-15 minutes.
- Vegetable Transformation: Introduce zucchini slices to the onion mixture, seasoning with kosher salt. Simmer covered, allowing vegetables to release moisture and become tender, then uncovered to concentrate flavors and evaporate excess liquid.
- Creamy Enhancement: Dust the vegetable blend with all-purpose flour, then gradually incorporate half-and-half. Raise heat to medium-high, stirring until the mixture thickens and bubbles. Infuse with fresh thyme leaves, ground nutmeg, salt, and black pepper to elevate the dish’s aromatic profile.
- Gratin Assembly: Transfer the vegetable mixture into a generously buttered 8 × 10-inch ceramic baking dish. Create a crispy topping by combining breadcrumbs and Gruyère cheese, sprinkling evenly over the zucchini base. Dot with butter cubes to promote golden browning.
- Baking Finale: Position the gratin in a preheated 220°C / 425°F oven. Bake for 20 minutes until the surface transforms into a rich, golden-brown masterpiece with bubbling edges. Rest for 10 minutes to allow flavors to harmonize before serving warmth and comfort on a plate.
Notes
- Butter Distribution Tip: Generously coat the baking dish to prevent sticking and enhance flavor release.
- Onion Cooking Technique: Sauté slowly without browning to develop a soft, sweet base for the gratin.
- Moisture Management: Uncover and reduce liquid to concentrate vegetable flavors and prevent watery consistency.
- Cheese Topping Trick: Sprinkle breadcrumb and Gruyère mixture evenly for a crispy, golden-brown crust that adds texture and richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 278
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg