Marrows are such an underrated vegetable and this marrow gratin proves just how wonderful they can be.
It's an extremely easy recipe that works great as a main or as a side, for a quick weekday dinner or a Sunday lunch.
Why you'll love this recipe
- It's a wonderfully tasty vegetable recipe.
- It can be served as a main with a side salad or as a side with a hearty roast.
- Recipes don't come much easier than this one.
Equipment you'll need to make this recipe
This recipe requires certain types of key kitchen equipment that you'll need before you start cooking:
- Vegetable peeler – a quality vegetable peeler is necessary to peel the thick skin of the marrow.
- Ice cream scoop – believe it or not, an ice cream scoop is the best way to scoop out the seeds of a marrow.
- Large kitchen knife – a sharp kitchen knife is essential when chopping up a large vegetable like a marrow. A blunt knife is not only ineffective, but it's dangerous... you might slip when chopping vegetables with a blunt knife.
- Non-slip chopping board – finely slicing marrow can be difficult, so you'll need to make sure you have a good non-slip chopping board.
- Large lidded frying pan – you'll need a large lidded frying pan to get that beautiful golden brown colour when making your marrow gratin.
How to make marrow gratin
Peel the marrow, cut it in half and scoop out all the seeds.
Slice the marrow flesh into thin wedges.
Season, then flash fry in butter and garlic then transfer to an ovenproof dish.
Sprinkle with grated Gruyere cheese.
Drizzle all over with double cream.
Bake until the cheese has melted and a golden and crispy crust forms. Serve immediately as a side dish to a roast dinner. Enjoy!
What to serve with marrow gratin
Sides
This recipe is filling enough to be served as a main course with a side salad.
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Mains
Serve this marrow gratin on the side of a roast dinner.
Add extra vegetables
Stir in chopped onion, pepper or grated carrots to bring extra flavour into the mix.
Add an extra topping
Aside from the grated cheese, you can sprinkle breadcrumbs on top of the marrow gratin.
Popular substitutions
- I've gone for the gruyère in this recipe. However, you can use lots of different types of cheese when making a marrow gratin. Mature cheddar is an excellent option, as is any type of crumbling cheese like feta. You could also use parmesan for a wonderful rich nutty flavour.
- Replace the double cream with passata like for like for a tomato marrow gratin.
- If you prefer, you can use olive oil instead of butter.
Top Tip
Cook the marrow pieces in batches to give them enough space in the pan to take on that lovely light golden brown colour.
How do you store marrow gratin?
Store leftovers in the fridge inside an airtight container.
Can you freeze marrow gratin?
Yes. Place it in an airtight container and freeze for up to 3 months.
What can you do with marrow seeds?
They make for a great snack! When sautéed in a pan with butter or roasted they're even better.
More marvellous marrow recipes
Marrow is such an underrated vegetable and there's so much you can do with it. So, once you've made this easy marrow gratin recipe, try some of the following:
📖 Recipe
Marrow Gratin
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Elevate your side dish game with this delightful Marrow Gratin recipe. Creamy, cheesy, and baked to perfection, it's comfort food at its finest!
Ingredients
- 1 large marrow, weighing around 1.5kg (3 ⅓lbs)
- 57g (4 tbsp) butter
- 4 garlic cloves, crushed
- 300ml (1 ¼ cup) double cream
- 150 (5oz) gruyère cheese, grated
Instructions
- Preheat the oven to 200°C / fan 180°C / 390°F / Gas 6.
- Peel the marrow and scoop out the seeds (check Notes for recipe ideas). Slice the marrow thinly.
- Melt the butter in a large, lidded frying pan. Add the marrow and garlic and season with salt and pepper.
- Fry in batches on both sides until they are light golden, have softened slightly but are still al dente.
- Transfer the garlicky marrow to an oven dish.
- Sprinkle the cheese evenly on top.
- Season the cream then pour it over the cheesy marrow slices.
- Bake in the oven for around 25 minutes, or until brown and bubbling.
- Serve as a side dish with any meat course - a roast dinner would work! Enjoy!
Notes
- Did you know you can eat the seeds? If they’re hard you can roast them. Soft? Saute them!
- You can use olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 306
- Sugar: 0.8 g
- Sodium: 184.6 mg
- Fat: 25.4 g
- Saturated Fat: 15.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 9.2 g
- Fiber: 2.8 g
- Protein: 14.7 g
- Cholesterol: 74.7 mg
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