Cucumber and curry, always a good match

My daily intake of salad was always impressive in my working life as a family physician. This salad was always combined with tomatoes, cucumber, radishes,…. and some nuts, smoked fish or a small portion of cheese as proteins. Since I live in Italy I eat more often fruit during my lunch break (Perhaps this will change when I start working again? ).

I keep buying salads, but serve them as side dishes. I keep buying radishes, tomatoes, cucumber, but use them in other ways. So many words to clarify that I prepare cucumber today in a less common way ;-).

Slice 1 large cucumber, 400 grams of peeled potatoes. Spread them in a small greased oven dish, alternatively. Mix 125 grams of light cream with 100 ml of semi skimmed milk, 3 chopped garlic cloves, 1 table spoon of curry powder, pepper, salt and chopped chives. Pour the mixture on top of the vegetables. Finish with 100 grams of thinly sliced mozzarella. Cover with aluminium foil and bake in the oven at 200° for 40 mins. Remove the aluminium foil, cool the oven down to 180° and bake for another 15 mins.

Serve the gratin ‘dauphinoise’ with fresh salmon baked in the oven on baking paper, during the last 15mins, and some green salad.


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