Hello There!
Today we’re flying, once again, to the Caribbean with this Plantain Gratin. (I should probably start considering how I can become a citizen of one of those Caribbean countries, because I have done some free major promo so far lol)
First things first, I would like to thank my friend Anaelle for the inspiration: I didn’t what a “Plantain Gratin“, or “Gratin de Bananes Jaunes” as they call it in Guadalupe, was before our conversation. She explained the concept and I tweaked it to my taste as usual. Speaking of tasting, I was only able to taste a small portion as my friends and family devoured the whole thing and “forgot” to leave me some.
You know I love me some plantain, so once she mentioned this recipe, I just knew I had to try it out. I often forget how versatile Plantain bananas are: contrary to the common banana fruit, they cannot be consumed raw yet, they can still be used in all types of recipes, whether sweet or savory, in stews, roasted, boiled, or even as a cake base.
As I mentioned, this recipe is quite popular in the Caribbean, especially in the French-speaking territories. The idea is to either slice or mash plantains and pair it with béchamel, cheese and whichever additional ingredients you have laying around the kitchen. In other words, it’s no different from your usual Potato Gratin… but with Plantains instead.
I opted for a mash plantain version as I wanted to make sure that the texture would be consistent across the plate without any gaps between each plantain slices; still, I used plantain slices at the top for decoration purposes. I didn’t go overboard with the topping and kept it simple with gruyere and mushrooms, but I might try one with bacon bits next time.
This is another easy and straightforward recipe, the only thing to keep in mind, is to buy yellow but firm plantains as you don’t want them to turn into puree and be overly sweet.
For other Plantain recipes, please check these recipes:
Chicken Gizzard Stew with Plantain and Peppers
Lime and Cinnamon Roasted Plantains, with video
Poulet DG (Cameroonian Chicken and Plantain Stew) with Video
Well, without further ado, here’s the recipe. Scroll below for video instructions.
Bon appetit!
Plantain and Mushrooms Gratin, with Video
Course: MainCuisine: Caribbean8
servings15
minutes40
minutes
My twist to a delicious, easy, popular Caribbean dish with plantains and mushrooms: Plantain Gratin or Gratin de Bananes Jaunes!
Ingredients
6 Plantain bananas (yellow, medium-ripe, firm)
3 tablespoons Oil
150g Mushrooms (finely minced)
½ large Red onion (finely minced)
2 Garlic cloves (finely minced)
Salt and Pepper
50g unsalted Butter
45g Flour
250ml Coconut milk
300ml warm Milk
2 teaspoons Nutmeg
90g Shredded cheese
Directions
- Bring to boil a large quantity of salted water in a pot. Add in the plantain and cook for 5-10 minutes. Drain and set aside.
- In a pan, heat up the oil. Add in the onion and garlic. Cook 2 minutes, until translucent.
- Add in the mushrooms, allspice, thyme and salt. Cook until golden.
- In a pot, melt the butter and stir in the flour. Turn heat to low.
- Whisk in the milk (both). Keep stirring to avoid lumps.
- Once it thickens, add in the nutmeg and mushrooms.
- Salt to taste.
- In a large bowl, slice the plantain. Roughly mash the plantain with a fork.
- Add in the béchamel.
- Heat up the oven 200°.
- Grease the baking pan.
- Pour half of the batter, cover in cheese.
- Pour the rest of the batter and spread the remaining cheese over the pan.
- Bake 20 minutes, until golden.