Plantain Gratin Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyLow Calorie
Ingredients
| Onion | 1/2 | |
| Garlic | 2 Clove (5gm) | |
| Jalapeno pepper | 1 To taste | |
| Black peppercorns | 3 To taste | |
| Milk | 3 Cup (16 tbs) | |
| Butter stick | 1 1/2 | |
| Yellow plantains - 3 large, thinly sliced | ||
| All- purpose flour - 1/4 cup plus 1 1/2 teaspoons | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Bread crumbs | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 475°.
MAKING
2) In a medium saucepan, add onion, garlic, jalapeno pepper and black peppercorns. Pour in milk.
3) Place the saucepan over moderately high heat and bring to a simmer.
4) Remove from heat, cover with a lid and place aside to infuse for 25 minutes.
5) In a large skillet, add 3 tablespoons butter and melt over moderately high heat.
6) Sauté half of the plantain slices for 2 minutes each side by turning once, until nicely brown.
7) Repeat the process with 3 tablespoons butter and remaining plantains.
8) In another medium saucepan, add remaining 6 tablespoons butter and melt over moderate heat. Reserve 1 1/2 tablespoons of the butter and place aside.
9) Sprinkle flour on melted butter in the saucepan. Stir for about 2 minutes to cook without allowing the flour to color to make a roux.
10) Strain the seasoned milk into the saucepan.
11) Increase the heat to moderately high and bring the mixture to a boil. Continue whisking the liquid over heat until it thickens.
12) Lower the heat to moderate and whisk the sauce for another 2 minutes, until it becomes smooth and no longer floury tasting.
13) Season the sauce with 1/8 teaspoon salt and 1/2 teaspoon pepper.
14) In a buttered medium gratin or baking dish, place the sautéed plantains in a single layer.
15) Pour on one-third of the white sauce over the plantains.
16) Season the sauce with 1/8 teaspoon of the salt and 1/4 teaspoon of pepper.
17) Repeat the process for another two times.
18) Sprinkle the bread crumbs evenly over the top.
19) Drizzle the reserved 1 1/2 tablespoons melted butter on top.
20) Place inside oven to bake for about 15 minutes, until bubbling and lightly browned on top.
SERVING
21) Serve the gratin warm by seasoning with little chili powder or ground black pepper, if desired.
1) Preheat the oven to 475°.
MAKING
2) In a medium saucepan, add onion, garlic, jalapeno pepper and black peppercorns. Pour in milk.
3) Place the saucepan over moderately high heat and bring to a simmer.
4) Remove from heat, cover with a lid and place aside to infuse for 25 minutes.
5) In a large skillet, add 3 tablespoons butter and melt over moderately high heat.
6) Sauté half of the plantain slices for 2 minutes each side by turning once, until nicely brown.
7) Repeat the process with 3 tablespoons butter and remaining plantains.
8) In another medium saucepan, add remaining 6 tablespoons butter and melt over moderate heat. Reserve 1 1/2 tablespoons of the butter and place aside.
9) Sprinkle flour on melted butter in the saucepan. Stir for about 2 minutes to cook without allowing the flour to color to make a roux.
10) Strain the seasoned milk into the saucepan.
11) Increase the heat to moderately high and bring the mixture to a boil. Continue whisking the liquid over heat until it thickens.
12) Lower the heat to moderate and whisk the sauce for another 2 minutes, until it becomes smooth and no longer floury tasting.
13) Season the sauce with 1/8 teaspoon salt and 1/2 teaspoon pepper.
14) In a buttered medium gratin or baking dish, place the sautéed plantains in a single layer.
15) Pour on one-third of the white sauce over the plantains.
16) Season the sauce with 1/8 teaspoon of the salt and 1/4 teaspoon of pepper.
17) Repeat the process for another two times.
18) Sprinkle the bread crumbs evenly over the top.
19) Drizzle the reserved 1 1/2 tablespoons melted butter on top.
20) Place inside oven to bake for about 15 minutes, until bubbling and lightly browned on top.
SERVING
21) Serve the gratin warm by seasoning with little chili powder or ground black pepper, if desired.
Chef
