Ham and Zucchini Gratin with Creamy Béchamel: A Delicious Recipe Here’s How to Make It
Ham and Zucchini Gratin with Creamy Béchamel: A Delicious Recipe
This ham and zucchini gratin is one of those family recipes that combines simplicity, indulgence, and comfort. With thinly sliced zucchini, delicately layered ham, and a generous topping of melted cheese, it transforms everyday ingredients into a delightful dish that appeals to the whole family.
Why You’ll Love This Recipe
Light yet hearty, this gratin offers a marvelous way to cook zucchini in a different way. The melting texture pairs perfectly with the ham and creamy béchamel sauce, creating an ideal balance of freshness and creaminess. Each layer contributes a soft, harmonious flavor that makes this dish irresistible.
The homemade béchamel sauce is essential in this recipe. Rich without being heavy, it envelops the ingredients in a velvet-like texture that ensures a soft and melting result. Once topped with grated cheese and baked, it forms a beautifully golden and appetizing crust.
Easy to prepare in advance, this gratin is perfect for weeknight meals when time is limited. It can be served on its own with a green salad or accompanied by rice, potatoes, or vegetables for a more complete meal. It’s also a fantastic recipe to help kids enjoy their veggies.
Whether for a family lunch, a friendly dinner, or a comforting meal any time of the year, this ham and zucchini gratin with creamy béchamel is a guaranteed winner. Simple, economical, and deliciously cheesy, it will quickly find its place among your favorite recipes.
Ingredients
- For 6 servings:
- For the Gratin:
- 3 large zucchinis
- 8 slices of ham
- 200 g of grated cheese (Emmental, mozzarella, or Comté)
- For the Béchamel:
- 50 g of butter
- 50 g of flour
- 600 ml of milk
- 1 pinch of nutmeg
- Salt
- Pepper
Preparation Method
Preparing the Zucchini
- Wash the zucchinis.
- Slice them thinly using a mandoline or a sharp knife.
- Sprinkle lightly with salt and let them drain for 15 minutes.
- Pat them dry with paper towels.
Making the Béchamel
- Prepare the Roux: Melt the butter in a saucepan.
- Add the flour and mix for 1 minute without coloring.
- Add the Milk: Gradually pour in the milk while whisking.
- Continue cooking until thickened.
- Season with salt, pepper, and nutmeg. Set aside.
Assembling the Gratin
- Preheat the oven to 180°C (350°F).
- Grease a baking dish with butter.
- First Layer: Arrange a layer of zucchini.
- Add a few slices of ham.
- Top with béchamel sauce.
- Continue Layering: Repeat the process until all ingredients are used up.
- Finish with a layer of béchamel.
- Add the Cheese: Generously sprinkle the grated cheese over the top.
Baking
- Bake for 35 to 40 minutes.
- The top should be golden and bubbly.
- Let it rest for 10 minutes before serving.
Chef’s Tips
- For an Extra Indulgent Gratin: Add:
- Grated Parmesan
- Some diced mozzarella
- A pinch of Herbes de Provence
- Complete Variation: Incorporate:
- Thinly sliced pre-cooked potatoes
- Shredded chicken
- Smoked salmon
- Water Issue Tip: To avoid a watery gratin, quickly sauté the zucchini slices in a pan before layering.
Storage
- Refrigerator: Up to 3 days.
- Reheating: 15 minutes at 160°C (320°F).
- Freezing: Possible for up to 2 months.
Conclusion
This ham and zucchini gratin with béchamel is a simple, economical, and incredibly tasty recipe. Its melting center, creamy sauce, and golden crust make it a comforting dish that wins every time.
Try out this recipe and share your favorite version in the comments!
