Plantain Gratin Figue Vert Green Banana Gratin
Transform your side dish game with this irresistible Plantain Gratin Figue Vert Green Banana Gratin—a creamy, cheesy creation that brings a unique twist to classic gratin recipes. Featuring tender green bananas or plantains layered with rich Gruyère cheese sauce, fragrant nutmeg, and golden breadcrumb topping, this recipe is as indulgent as it is comforting. The blend of heavy cream and milk ensures velvety smoothness, while garlic, onion, and fresh parsley add bursts of flavor. Perfectly baked to a bubbling, golden brown finish, this gratin is an ideal crowd-pleaser for dinner parties or a cozy family meal. Whether served alongside roasted meats or enjoyed as a standalone vegetarian dish, it's a culinary experience that beautifully marries Caribbean flavors with French-inspired techniques.
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Recipe Information
Ingredients
- 6 pieces Green bananas (or plantains)
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Onion
- 3 finely minced Garlic cloves
- 1.5 cups Heavy cream
- 0.5 cups Milk
- 2 cups Grated Gruyère or cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Breadcrumbs
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon (for greasing) Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil and set aside.
Peel the green bananas or plantains by cutting off the ends and making a shallow slit along the length of each banana without cutting into the flesh. Gently remove the skin.
Cut the peeled bananas into 1/4-inch-thick slices and boil in salted water for 10-12 minutes until slightly tender but not mushy. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Pour the heavy cream and milk into the skillet. Add the nutmeg, salt, and black pepper. Cook for 2-3 minutes, stirring frequently, until the mixture is heated through but not boiling.
Reduce the heat to low and stir in 1.5 cups of grated Gruyère or cheddar cheese until melted and smooth.
Layer half of the boiled banana slices on the bottom of the greased baking dish. Pour half of the cheese sauce on top, spreading it evenly.
Add the remaining banana slices as the second layer and pour the remaining cheese sauce over them.
In a small bowl, mix the breadcrumbs, Parmesan cheese, parsley, and a pinch of salt. Sprinkle this mixture evenly over the top of the gratin.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 25.1 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 389 mg | 30% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
