Choose long and thin cucumbers. Peel completely. Cut into 4 lengthways. Hollow out with a knife and discard the seeds. Cut the remaining parts into small dice. Put into boiling salted water to blanch for 10 to 15 minutes. Drain. Gently fry the chopped onion with the butter in a saucepan, do not brown, dust with flour, stir to mix, then add the cream, still stirring. As soon as the mixture thickens, pour onto the cucumbers in the gratin dish with 2 tablespoons grated GruyÅre, very little salt, pepper and nutmeg to taste. Stir to mix very well, put into a hot oven (400íF) to finish the cooking and to gratin it.
@
3 large cucumbers
1 onion
1 oz butter
1 oz flour
3/4 cup cream
1 3/4 oz GruyÅre cheese, grated
salt, pepper, nutmeg
@
30
mn
@
30
mn
@
This dish is a delightful appetizer, it goes well with a grilled pork. You can serve a red wine from the Jura region with this gratin.
