Courgette, bacon & brie gratin

Courgette, bacon & brie gratin

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(38 ratings)

On the table in 40 - 50 minutes


Serves 4
Get creative with some summer comfort food - courgettes are at their best in August

Nutrition and extra info


  • kcal499
  • fat25g
  • saturates10g
  • carbs46g
  • sugars0g
  • fibre3g
  • protein19g
  • salt1.96g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g courgettes, sliced on the diagonal



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 4 rashers of smoked back bacon, chopped
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small garlic clove, crushed
  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 150ml dry white wine
  • 850ml hot vegetable stock made with bouillon powder
  • 160g pack blue or plain brie


  1. Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.

  2. Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.

  3. Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.

  4. Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.

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Comments, questions and tips

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29th Jul, 2011
So very tasty. Quick and easy.
30th Jun, 2011
I don't eat meat so I substitute the bacon for smoked salmon or hot smoked salmon/trout and I've often used blue brie or gorgonzola to strengthen the flavours.
26th Jan, 2011
This was a very nice recipe - a good way to use up leftover brie from a dinner party or, in my case, christmas. I agree that the courgettes do not really add any flavour but they are necessary to give the dish texture. I served it with crusty bread and really enjoyed it.
19th Sep, 2010
This dish is ok, its not really a gratin per se, its just risotto in a gratin dish that is baked for 5 minutes. The brie is really good, but the time taken for the result might as well just be a normal risotto with courgette. Still, its pretty yummy, just doesn't have a wow factor.
14th Aug, 2010
I thought that this was so easy to make. It tasted good too. I did not think that it was too salty like others have said that it was. It is a matter of taste and what people prefer. I might try it with ham, just to see what it tastes like. Only down side is it cannot be left to cook as you have to keep adding the stock. But to be honest it does not take too long to cook and prepare!
31st Jul, 2010
Very tasty, although doesn't look very colourful, serves two comfortably and would be good with some salad.
2nd Oct, 2009
Easy and delicious.... I will try it with aspargus and bacon next time...
6th Sep, 2009
We love this recipie and make it on a regular basis - especially as we have so many courgettes growing in the garden! All the ingredients blend so well together. HIGHLY RECOMMENDED!
5th Sep, 2009
I found this very bland and it tasted like it was missing a kick to me. I will however use brie with rissoto again though!
27th Aug, 2009
Risotto is well loved in my house and this went down really well. Served with garlic bread. Will make again as always good to have variation.


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