Cucumber gratin

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Cucumber gratin is a delicious and unique dish that elevates a familiar summer vegetable into a creamy, cheesy,

 

and indulgent side. This dish often surprises diners with its rich flavor and delightful texture, showcasing the versatility of cucumbers beyond their typical use in salads or as a refreshing snack.

### Baking and Serving

Once assembled, the gratin is baked in the oven until it is bubbling and golden brown on top. The baking process transforms the cucumbers, softening their texture while allowing them to absorb the flavors of the creamy sauce.

 

The final result is a comforting and visually appealing dish that features a contrast of textures—the soft, tender cucumbers balanced by the rich, decadent sauce and the crispy topping.

 

Cucumber gratin is typically served hot, straight from the oven, as a side dish to accompany a variety of main courses. It pairs wonderfully with grilled meats, such as chicken or pork,

 

and works well as part of a vegetarian meal. Its unique flavor profile makes it a standout option for potlucks, holiday gatherings, or family dinners, offering a delightful surprise to those who may be skeptical of using cucumbers in a baked dish.

 

### Variations and Pairing

While the traditional cucumber gratin is a classic, there are numerous variations that can be explored.

 

For example, some recipes might incorporate other vegetables, such as zucchini or tomatoes, to add layers of flavor and color.

 

Others may experiment with different cheese blends or add spices to create an even more complex taste profile.

Wine pairing can enhance the overall dining experience. A crisp white wine, such as Sauvignon Blanc or Chardonnay, complements the fresh flavors of the dish and balances the creaminess of the gratin.

 

If served as part of a larger meal, consider light salads or roasted vegetables to accompany this rich side.

### Conclusion

In summary, cucumber gratin is a creative and satisfying dish that transforms ordinary cucumbers into something extraordinary. It showcases the wonderful flavors of summer produce and demonstrates how a few simple ingredients can culminate in a comforting and delectable meal.

 

Perfect for both casual lunches and elegant dinners, cucumber gratin is sure to impress and delight anyone lucky enough to enjoy it.

 

Cucumber gratin
 
Ingredients:
• 1,2 kg of zucchini
• ↓ 8 slices of jam
• ⚡ 400 ml of semi-dried milk
• ▫ 40 g of flour
• ♫ 40 g butter
• � 50 g of roasted emmental
• � 1 slice of muscade nuts
• � 1 tablespoon of olive oil
• � 1 small clove of garlic
• � 1 pinch of thyme
 
Preparation:
1. Wash the cloves and cut them into slices approximately 5 mm thick. In a well-heated stove, bring back the turkeys with crushed garlic and a net of olive oil.
Salt slightly and spray with thyme. Once cooked, drain them in a paddle. Preheat your oven to 180 °C.
2. For bechamel, melt the butter in a pan, then incorporate the flour by mixing well.
Leave this mixture to bake for 2 to 3 minutes, until it becomes sparkling. Remove from the heat, then gradually add the milk by beating.
Put the pan back on the fire and continue to shake until the sauce thickens. Smooth with a pinch of muscade, salt and pepper.
3. In a pre-burned gratin dish, place a first layer of zucchini, then slightly squeeze them with bechamel. Then add the slices of jam, then a new layer of bechamel.
Finish with a last layer of zucchini and cover the whole with the rest of the bechamel. Spray with scratched emmental and infuse for 30 minutes.

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