Ina's Zucchini Gratin
This creamy zucchini gratin from Ina Garten’s Barefoot in Paris transforms simple zucchini and onions into a rich, golden side dish. A crisp Gruyère and breadcrumb topping makes it perfect for family dinners, holidays, or entertaining.
Equipment
- Large saute pan with lid
- 9x9 inch baking dish
- sharp knife or mandoline
- cheese grater
Ingredients
- 6 tablespoon unsalted butter, divided, plus more for greasing the baking dish
- 1 lb yellow onions, halved and sliced thin
- 2 lbs zucchini, sliced ¼ inch thick
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon freshly ground nutmeg (optional)
- 2 tablespoon all purpose flour
- 1 cup hot milk
- ¾ cup fresh breadcrumbs (I used panko)
- ¾ cup grated gruyere cheese
Instructions
- Preheat the oven to 400°F. Butter an 9x9-inch baking dish.
- Melt 5 tablespoons of butter in a large sauté pan over low heat. Add the onions and cook for approximately 20 minutes, or until tender but not browned.
- Add the sliced zucchini to the pan. Cover and cook for approximately 10 minutes, stirring occasionally, until the zucchini is tender.
- Add the salt, black pepper, and nutmeg. Cook uncovered for another 5 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook over low heat for 2 to 3 minutes.
- Slowly pour in the hot milk while stirring. Cook for a few minutes, until the sauce thickens slightly.
- Transfer the zucchini mixture to the prepared baking dish.
- Combine the breadcrumbs and Gruyère cheese in a small bowl. Sprinkle the mixture evenly over the zucchini, then dot the top with the remaining tablespoon of butter.
- Bake for approximately 20 minutes, until the gratin is bubbling and the topping is golden brown. Serve warm.
Notes
- Slice the zucchini evenly so it cooks at the same rate.
- Keep the heat low while cooking the onions. They should become soft and sweet without browning.
- Freshly grated Gruyère melts better than packaged shredded cheese.
- If the topping needs additional color, place the gratin under the broiler for 1 to 2 minutes, watching it carefully.
- This recipe is adapted from Ina Garten’s zucchini gratin in Barefoot in Paris and was featured in Episode 5 of my Cooking With the Experts series.