Courgette and Rice Gratin: A Classic French-Inspired Frugal Dish
The Telegraph's Diana Henry shares a traditional courgette and rice gratin recipe, a simple baked dish that combines thinly sliced courgettes with rice, eggs, and bread in a creamy base. The dish, based on Richard Olney's recipe from Simple French Food, is designed to be economical while creating an impressive golden, souffléd top. This type of vegetable gratin is a practical option for side dishes or light lunches that requires minimal effort but delivers satisfying results.
Diana Henry, The Telegraph's award-winning cookery writer, presents a courgette and rice gratin that exemplifies frugal cooking without sacrificing presentation or flavor. The recipe combines 450g of wafer-thin courgette slices with cooked rice, bread soaked in milk, eggs, olive oil, and a mixture of Parmesan and Gruyère cheese, baked in a buttered gratin dish at 190°C for approximately one hour. The rice serves a dual purpose: adding substance to the dish while reducing the prominence of the egg flavor and helping ingredients meld together. Henry notes this was a staple of her younger years and offers a presentation tip of arranging reserved courgette slices in concentric circles atop the batter for a neater appearance. The finished dish should develop a golden, patchy, souffléd top and is served with a green salad, taking about 1 hour 27 minutes total from start to finish.
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