Entree: French Guiana – Northern Culinary Region – Gratin de Banane Jaune (Baked savory gratin of ripe yellow plantains in a creamy coconut-cheese sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 4 large ripe yellow plantains (bananes jaunes), peeled and cut into 1/2 in (1.2 cm) slices, about 1.5 lb (680 g)
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely sliced (about 5 oz / 140 g)
- 2 garlic cloves, minced (about 6 g)
- 2 tbsp (16 g) all-purpose flour
- 1 1/4 cup (300 ml) full-fat coconut milk
- 1/2 cup (120 ml) whole milk
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small Scotch bonnet or habanero, seeded and finely chopped (optional), about 0.3 oz (9 g)
- 1/2 tsp (1 g) dried thyme or 1 tsp (1 g) finely chopped fresh thyme
- 1 1/2 cup (150 g) grated Emmental or Gruyère cheese, divided
- 1/2 cup (50 g) fresh breadcrumbs
- 1 tbsp (15 ml) neutral oil (vegetable or grapeseed) for the pan
- 1 tbsp (15 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Butter or oil a 9x9 in (23x23 cm) baking dish and set aside.
2. In a large skillet over medium heat, melt the butter with the oil. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the garlic, chopped chili (if using), and thyme; cook 1 minute until fragrant.
3. Stir in the flour and cook 1 minute to remove raw flour taste. Slowly whisk in the coconut milk and whole milk, bringing the mixture to a gentle simmer until slightly thickened, about 3–4 minutes. Season with 3/4 tsp (4 g) salt and the black pepper. Remove from heat and stir in 1 cup (100 g) of the grated cheese until melted.
4. Arrange half of the plantain slices in an even layer in the prepared dish. Spoon half of the coconut-cheese sauce over the plantains. Repeat with the remaining plantains and sauce, smoothing the top.
5. Combine the remaining 1/2 cup (50 g) grated cheese with the breadcrumbs; sprinkle evenly over the gratin.
6. Bake in the preheated oven until bubbling and golden on top, about 25–30 minutes. If the surface browns too quickly, cover loosely with foil for the last 10 minutes.
7. Remove from oven and let rest 5 minutes. Garnish with chopped parsley and serve warm.