Breadfruit gratin with bacon

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.


For 6 servings:

  • 1 medium breadfruit
  • 500 gr of bacon or smoked bacon
  • 2 cloves garlic
  • 250 gr of grated cheese
  • Pat of butter
  • Salt
  • Pepper
  • Nutmeg
  • Cive
  • Parsley
  • Herbs
  • Celery
  • 1 half liter of milk
  • A little nutmeg
  1. Peel and cut your breadfruit into small cubes.
  2. Soak the leather in water until it softens fairly generally, about 20 minutes.
  3. Brown the bacon in a pan.
  4. Crush your breadfruit with a fork then mix it with the milk and cream.
  5. Add the bacon, cive, other herbs (Provence herbs, parsley, celery, etc.), salt, pepper and the two crushed garlic cloves.
  6. Invert half of the grated cheese package into the mixture.
  7. In an oven dish, invert everything and sprinkle the rest of the package with the grated cheese.
  8. Preheat the oven to 180°C (thermostat 6).
  9. Sprinkle with a little milk at the end and put the dish in the oven for about 30 minutes.
  10. When the top of the gratin is golden it's ready!