How many vegetable gratins have we in our national cuisine? Well, there’s Cauliflower Cheese (hardly a triumph, I feel) and … could you call Pan Haggerty a gratin? Clearly we are not over-endowed with the things, which is why we seize on what the French do. This courgette gratin is superb served straight from the oven: the courgette tender but faintly crisp in an egg custard that is just set. A dish worth perfecting so that you don’t deprive yourself of the real joy of it.
Wipe the courgettes and remove the stem ends. Slice thinly and make a layer of the slices in the base of each of four lightly oiled small gratin dishes. Sprinkle the courgettes with
Beat the eggs with the milk, using a fork with
Divide half the egg mixture between the dishes, sprinkle with
© 1987 Geraldene Holt. All rights reserved.