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 yam, a local vegetable that you can find all year round on the stalls of fruit and vegetable vendors on the island.
For 6 servings:
- 500 gr of yams
- ½ chopped onion
- 2 cloves garlic
- 200 ml unsweetened condensed milk
- 200 ml of whole or semi-skimmed milk
- 1 teaspoon of butter
- Peel the yam and cut it into pieces.
- Cook it in boiling water in a casserole dish for about twenty minutes.
- Remove the yam from the water
- Using a vegetable mill, press the yam into a puree.
- In a frying pan, put a knob of butter then the onion previously minced and brown it.
- Add the pressed garlic and leave on the heat for 3, 4 minutes.
- Pour the two milks on the mixture.
- Add salt and pepper.
- Pour in the yam puree, mix by cooking over low heat for 5 minutes.
- Add a pinch of grated nutmeg and thyme.
- Mix until the gratin is soft and smooth while remaining thick.
- Preheat the oven to 180°C.
- In a gratin dish pour the mixture and sprinkle with grated cheese.
- Cook for about twenty minutes on the "oven" position then on the "broil" position to melt the cheese.
- Once the cheese is melted and golden, remove the dish from the oven and let cool.
- It's ready !