Courgette gratin with rosemary & Parmesan

Name: Courgette gratin with rosemary & Parmesan
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 kg courgettes, cut into 2cm slices; 2 tbsp olive oil; 40 g unsalted butter; 40 g plain flour; 2 clove/s garlic, crushed; Large pinch ground nutmeg; 600 ml whole milk; 2 sprig/s rosemary, leaves only; 75 g Parmigiano Reggiano, coarsely grated

Summer comfort food at its best. Bring this to the table with a green salad sharply dressed with balsamic and extra virgin olive oil, and potatoes or crusty bread for mopping up the cheesy sauce.
Recipe by Rebecca Woollard

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Serves4
CourseMain meal
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins
Plusstanding

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1kg courgettes, cut into 2cm slices
2 tbsp olive oil
40g unsalted butter
40g plain flour
2 clove/s garlic, crushed
Large pinch ground nutmeg
600ml whole milk
2 sprig/s rosemary, leaves only
75g Parmigiano Reggiano, coarsely grated

Preheat the oven to 220°C, gas mark 7. Put the courgettes into a large bowl, add the oil and some salt and toss to coat evenly. Spread out in a single layer on a large baking tray and roast for 25-30 minutes, until dark golden and completely cooked through.
Meanwhile, melt the butter in a saucepan and add the flour. Cook over a medium heat for 1-2 minutes, stirring, then add the garlic and nutmeg and fry for 2 minutes more, until fragrant.
Gradually pour in the milk, stirring constantly – it will thicken a lot, then thin out. Simmer for 3-4 minutes, stirring, until the sauce thickly coats the back of a spoon. Stir through the rosemary and half the parmesan, season to taste, then set aside off the heat.
Once cooked, transfer the courgettes to a 2L baking dish (about 25x15x5cm) and pour over the sauce. Level it out with a spoon, then scatter over the remaining cheese. Bake for 25 minutes, until golden and bubbling. Allow to stand for at least 10 minutes (or up to 30 if you prefer it to be warm), then serve.