Courgette Gratin

• 1 kg courgettes
• 3 eggs
• 250g crème fraîche
• 100g gruyère
• Salt, pepper, and nutmeg

Preheat the oven to 220 °C. Using the vegetable cutter fitted with drum A, select speed 3 and slice the courgettes. Brown in a frying pan for ten minutes. Set aside.

Using the vegetable cutter fitted with drum D, grate the gruyère on speed 2. Set aside. Beat the eggs and the crème fraîche in the stainless steel bowl fi tted with the multi-blade whisk and the lid.

Add the salt, pepper and nutmeg. Select speed 2 and run for 30 seconds. Place half of the courgettes into a buttered oven proof dish and sprinkle with half of the gruyère. Place the remaining courgettes into the dish, and top with the remaining gruyère.

Cover the courgettes with the egg, crème fraîche, salt, pepper and nutmeg mixture. Cook in the oven for 25 to 30 minutes at 220 °C. Serve hot.

Tip: For a touch of freshness, add a little mint.