Entree: Martinique – National Cuisine – Gratin de Banane Jaune (Baked savory gratin of ripe yellow plantains in cream and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 ripe yellow plantains (not overripe), peeled and sliced diagonally 1/4 inch (0.635 cm) (about 2 lb (900 g) total)
- 2 tbsp (30 g) butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 6 oz (170 g) diced smoked ham or smoked pork shoulder
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) freshly ground black pepper
- 3/4 cup (75 g) grated Gruyère or Emmental cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (15 g) breadcrumbs (optional, for a crisp top)
- 1 tbsp (15 ml) lime juice (optional, to brighten flavors)

Show original ingredient measurements

- 4 ripe yellow plantains (not overripe), peeled and sliced diagonally 1/4 inch (about 2 lb / 900 g total)
- 2 tbsp (30 g) butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 6 oz (170 g) diced smoked ham or smoked pork shoulder
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) freshly ground black pepper
- 3/4 cup (75 g) grated Gruyère or Emmental cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (15 g) breadcrumbs (optional, for a crisp top)
- 1 tbsp (15 ml) lime juice (optional, to brighten flavors)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 375°F (190°C). Butter a 9 x 9-inch (23 cm) (23 x 9 in (23 cm)) baking dish.
2. In a skillet over medium heat, melt the butter and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and diced ham and cook 2–3 minutes until fragrant and heated through; remove from heat.
3. In a bowl whisk together the heavy cream, milk, nutmeg, salt, pepper, and lime juice if using.
4. Arrange a layer of sliced plantains in the bottom of the prepared dish, overlap slightly. Spoon half of the ham-onion mixture over the plantains and sprinkle with one-third of the grated Gruyère.
5. Repeat layers with the remaining plantains and ham mixture, pour the cream mixture evenly over the top, and finish by sprinkling the remaining Gruyère and the Parmesan. If using, scatter the breadcrumbs over the top for extra crunch.
6. Bake uncovered for 30–40 minutes until the plantains are tender and the top is golden and bubbling. Let rest 5–10 minutes before serving.

1. Preheat the oven to 375°F (190°C). Butter a 9 x 9-inch (23 x 23 cm) baking dish.
2. In a skillet over medium heat, melt the butter and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and diced ham and cook 2–3 minutes until fragrant and heated through; remove from heat.
3. In a bowl whisk together the heavy cream, milk, nutmeg, salt, pepper, and lime juice if using.
4. Arrange a layer of sliced plantains in the bottom of the prepared dish, overlap slightly. Spoon half of the ham-onion mixture over the plantains and sprinkle with one-third of the grated Gruyère.
5. Repeat layers with the remaining plantains and ham mixture, pour the cream mixture evenly over the top, and finish by sprinkling the remaining Gruyère and the Parmesan. If using, scatter the breadcrumbs over the top for extra crunch.
6. Bake uncovered for 30–40 minutes until the plantains are tender and the top is golden and bubbling. Let rest 5–10 minutes before serving.