Step by step recipe:

1. 5 min.
   Preheat your oven to 392°F or 200°C.
   
   Wash and brush 3 courgettes, trim off ends.
2. 10 min.
   Cut courgette into fairly thin slices (if possible using a mandoline).
3. 1 min.
   Heat 4 tablespoons olive oil in a large pan over medium heat, then add 1 bayleaf, 1 sprig thyme and 1 sprig rosemary, 2 leaves sage and 2 cloves garlic en chemise.
   
   Cook one minute.
4. 2 min.
   Tip in courgette slices and stir well.
   
   Do not salt, because this will draw out the courgette juices.
5. 10 min.
   Cook for about 10 minutes, until slices are lightly browned.
   
   salt and pepper, mix well, and cook another minute.
6. 5 min.
   Remove and discard herbs and garlic, then pour courgettes into a strainer, and leave to drain.
7. 10 min.
   Prepare gratin mixture by mixing 250 ml cream with 1100 g Comté cheese, salt and pepper.
8. 1 min.
   Butter an oven-proof dish.
9. 3 min.
   Put half the courgettes in the dish in an even layer.
   
   Spread half the cheese-cream mixture over.
10. 3 min.
    Add remaining courgettes in a second layer, and add the rest of the cheese-cream mixture.
11. 30 min.
    Put in the oven for about 20 to 30 minutes...
12. 
    ... until top is golden brown.