Courgette & Oregano Gratin with Brown Butter Breadcrumbs

This ratatouille-adjacent gratin is much quicker and easier to come together than its late Summer cousin. Adding beans and Ivy’s Vintage Reserve cheddar makes this a surprisingly filling bake, which is tender underneath with a crispy top. Slicing the courgettes finely is easiest with mandoline (and finger guard!) – if you don’t have one, try using the flat blade on the side of a box grater instead.

For the brown butter breadcrumbs

50g Ivy’s Reserve Salted Butter, plus extra for greasing

100g breadcrumbs

2 garlic cloves, crushed

½ tsp dried oregano

50g Ivy’s Reserve vintage cheddar, grated

2 tbsps olive oil

For the vegetable layer

2 green and 1 yellow courgette, finely sliced into 1/4cm pieces

2 tbsps extra virgin olive oil

4 shallots, sliced

100g Ivy’s Reserve Vintage Cheddar, grated

Handful of fresh oregano leaves, picked

4 tomatoes, sliced into 1cm rounds

200g cannellini beans (drained weight)

Salt and black pepper

Preheat the oven to 180°C.

Toss the courgettes in a large mixing bowl with ¾ tsp salt and set aside. Heat the oil in a large, shallow casserole pan, or oven-safe 28-30cm round frying pan over a medium-high heat. Tip the shallots into the hot oil with a pinch of salt, and cook until soften but not yet colouring, about 3-4 minutes. Lift out into a smaller bowl and wipe the pan clean with kitchen roll. When cool enough, grease it with Ivy’s butter and set aside.

Place the remaining butter into a frying pan set over a medium heat, and when all of the butter is melted and sizzling, tip in the breadcrumbs, garlic and oregano. Toast in the pan, stirring all the time, until the breadcrumbs are darker in colour and the garlic is intensely fragrant, about 3-4 minutes. Scrape the mixture into a bowl to stop it cooking, and set aside.

Lift the courgettes out of the bowl, discarding any liquid that’s been drawn out by the salt. Return the courgettes to the bowl along with the shallots, the cheese and oregano. Toss to combine. Arrange bundles of the cheesy courgettes tightly in the greased pan, interspersed with slices of the tomato. Scatter over the beans and season with pepper.

Toss the cheddar through the cooled breadcrumbs, then scatter over the courgette mixture. Drizzle the olive oil over the breadcrumbs and slide onto the middle shelf in the oven.

Bake the gratin for 40-50 minutes, until it’s bubbling at the sides and deep golden. Serve with a dressed salad.