INGREDIENTS for 4 people:
300g of bacon
grated Comté cheese
salt and pepper
25cl fresh cream, whole if possible
(Thyme or oregano: optional)
(Poultry stock: optional)
How to prepare the courgette gratin with bacon and fresh thyme
Preheat the oven to 210°C.
Peel the courgettes (every other slice) and cut them into thin slices. In a large hot pan (without fat), fry the onions, bacon and courgettes with salt, pepper, herbs if used and chicken stock (also 2 teaspoons).
Note: if you use chicken stock, there is no need to salt the courgettes or the egg/cream mixture.
Cover for about 20 minutes. Meanwhile, in a bowl, beat the 3 eggs, add the cream and mix. Add salt and pepper and 2 handfuls of grated Comté cheese.
Read also: Braised beef tongue, fresh or semi-salted
Once the courgettes are almost cooked (i.e.
little more crunchy remove from the heat.
Remove the juice that has accumulated when the courgettes have given off water. Transfer the courgettes to a casserole dish, add the egg/crème fraiche mixture and mix.
Add grated Comté cheese to the gratin.
Bake at 210°C for 15-20 minutes! You can make a variation with duck lardons, which is what I do when I prepare it for my father who does not eat pork.
For a slightly less fatty version, a light crème fraiche and diced ham also work well.