Andre Le Saint’s Zucchini Gratin

Recipe by
| Servings: 6-8 servings


  • 1 cup (250 ml) Creme Fraiche or heavy cream
  • 3 cloves garlic, peeled and minced
  • 1 large shallot, peeled and minced (to give 2 generous tablespoons)
  • 2 teaspoons coarse salt
  • Freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 3 pounds (1 1/2 kg) zucchini, trimmed and cut in very fine, almost paper thin rounds
  • 1 1/2 cups (125 g) grated Gruyere or Comte cheese


  1. Preheat the oven to 375 F (190 C).  Lightly butter a medium size baking dish.
  2. In a large bowl, whisk together the Creme Fraiche, garlic shallot, salt, pepper to taste, and nutmeg.  Add the zucchini rounds and mix, using your hands or a very large rubber scraper until the zucchini is throughly covered with Creme Fraiche.
  3. Transfer the zucchini to the prepared baking dish,  pressing it gently into the pan so it forms an even layer.
  4. Sprinkle with cheese.  Bake in the center of the oven until the zucchini is tender through and the cheese is deep golden brown, about 45 minutes.
  5. Serve immediately.


This recipe comes from THE FRENCH FARMHOUSE COOKBOOK by Susan Herrmann Loomis, page 307.

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