Plantain is just a blessing on earth and this cheesy Caribbean Plantain Gratin is the best. This recipe is for all those plantain lovers out there.
Recipe video:
My love for plantains is definitely not a secret at all. I love plantains and lately I have been cooking it differently. One of those many different ways to use plantains is in this Caribbean plantain gratin recipe that I will share with you guys.
This is fairly simple recipe is very similar to the traditional Scalloped Potatoes. I love this recipe because not only is it made with plantains, but also because you get the right mixture of sweet and salty. The sweetness comes from the ripe plantains and the saltiness comes from the sauce and the cheddar cheese.
This dish is mostly famous in the French West Indies, you would find this dish on islands such as Guadeloupe, Martinique and Saint-Martin. I usually enjoy this as a side dish on big holidays or for a big Sunday lunch/dinner.
Although this recipe is very simple, I still want to share some tips & tricks with you guys. Hopefully, you will get the best, amazing and cheesiest plantain gratin.
TIPS & TRICKS
- Plantains: I used ripe plantains. Green plantains will not work for this recipe because the traditional way to make this gratin is by using yellow plantains. Some people tend to bake their plantains then slice them or fry them. But I prefer to boil mines then smash them. The reason why I used that method is because the gratin melts in your mouth. However, I don’t smash my plantains too much because I want some chunks not mushiness. You just need to boil them in salted water for about 10 minutes, most likely with the skin on.
- Béchamel sauce: If you know how to make scalloped potatoes then you will know how to make this sauce. It’s very simple, I like to use milk, butter, flour and garlic as well as salt, black pepper, nutmeg and dried thyme. This is easy to make and is the second key ingredient.
- Baking: This gratin bakes very quickly. For it to be a success, you need to preheat your oven before starting and allow it to bake for 20-30 minutes. No more no less. Let it cool for at least 10 minutes before diving it.
I hope you enjoy the recipe.
Now, let’s get into it.
Caribbean Plantain Gratin
Ingredients
Plantain base:
- 3 large Ripe plantains (or 4 medium ripe plantains) cut into big chunks
- 1 cup Cheddar cheese
- 1/2 tsp Salt plus more for the boiling
- 1/4 tsp Black pepper
Béchamel sauce:
- 2 & 1/2 cups Whole milk at room temperature
- 4 tbsp Butter at room temperature
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/8 tsp Fresh or ground nutmeg
- 2 sprigs Fresh thyme
- 2 Garlic cloves minced
Instructions
Plantain base:
- In a medium pot over medium heat, add salt to the water and add the plantains. Let them boil for 10-12 minutes. Drain them once they have done boiling.
- Let the plantains cool then remove the skin.
- Using a potato smasher or a fork, roughly smash the plantains unto a chunky mash then season with salt and pepper then set aside.
Making the béchamel sauce:
- In a frying pan pan over medium heat, warm the butter and garlic before stirring in the flour. Make sure the butter and flour are blended together.
- Slowly stir in the milk then season with salt, black pepper, nutmeg and thyme. Let the sauce thicken for at least 5-7 minutes, stirring constantly.
- You should know when the sauce is ready once you coat a cooking spoon and you slide on your finger on the spoon and it creates an open space.
Preheat oven:
- Preheat oven to 350°F/175°C. Grease a 9×9 inch baking pan and set side.
The assembly:
- Start by layering half of the plantain in the baking dish followed by the sauce and cheese. Repeat the layer.
- Bake for 20-30 minutes then let it cool for 10 minutes before enjoying.
Other baking dishes you may enjoy: