Gratins have been part of French cuisine for several centuries. The first one referred to was gratin dauphinois, a preparation made from potatoes and white sauces. Subsequently, several vegetables were cooked in gratins. Today, gratins do not stop only with vegetables, we can very well prepare gratins with pasta.
Our recipe, however, will give pride of place to breadfruit, a local vegetable that you can find all year round on the stalls of fruit and vegetable vendors on the island.
Main course