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
This recipe is filling enough to be served as a main course with a side salad.
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.
- 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.
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.