COURGETTES GRATIN

Preparation Method :

• Wash the courgettes, scrubbing them thoroughly under cold water.
• If the skin is not smooth after this operation, scrape or peel lightly with a potato peeler.
• Cut off and discard both ends, and then cut the courgettes into rounds 10 mm in thick.
• Saute the courgettes in the butter and oil. Season with salt and pepper and cook for 15-20 minutes, stir time to time.
• Heat the oven to 200° C/400° F/gas 6.
• Meanwhile prepare the cheese sauce. Bring the milk to simmering point and remove from the heat.
• Melt the butter in a saucepan over very low heat, add the flour and stir well with a wooden spoon.
• Cook for 1 minute, stir it constantly. Remove from the heat and add the hot milk, a little at a time, stir constantly until all the milk has been incorporated and the sauce is glossy and smooth.
• Season with salt, pepper and nutmeg.
• Put the saucepan over medium-low heat and slowly bring the sauce to the boil, stirring constantly. Boil for 5 minutes. The sauce should be rather thick.
• Remove the sauce from the heat and stir in the grated cheese and then the egg yolks, one at a time.
• Transfer the courgettes into a buttered oven dish and cover with sauce.
• Bake on the upper shelf of the oven for 10-12 minutes or until a golden crust has formed.
• Cool the dish for 10 minutes before serving.