Cucumber Gratin Recipe
What to do when there are a lot of cucumbers.. when there are fresh fruits and vegetables all year round, when there is no special need for pickles… and lots of cucumbers… What I just did… My experiments with baking stuffed cucumbers (meat, rice), frying were very successful. And then I came across a recipe for French cuisine – a gratin of cucumbers with Roquefort cheese. Those who love blue cheese should like it!
Servings Prep Time
4 10minutes
Cook Time
45minutes
Servings Prep Time
4 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Peel cucumbers, cut in half, free from seeds and cut into thin half rings. Add salt and drain in a colander for about 1 hour to drain excess liquid.
  2. Fragrant herbs should be washed, dried and finely chopped. Mix with cucumbers and pepper.
  3. Grease the baking dish with oil, lay out the bottom of the mold with cucumber mixture. Sprinkle crumbling Roquefort cheese on top
  4. Whisk the egg yolks with yogurt and a pinch of salt until creamy. Separately, whisk the whites to steady peaks. Gently mix the yolk-yogurt mixture with a spatula.
  5. Put the mixture on top of the cucumbers, sprinkle with ordinary hard cheese and breadcrumbs.
  6. Bake in a preheated oven for 20-25 minutes. Serve hot or cold (at your discretion).
  7. Enjoy your meal!!!
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