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 honor our local yellow banana, different (finer, sweeter, longer) from the yellow plantain (firm flesh and rich in starch) found in Europe or America. To make the recipe, you can use it if it's the only banana you have in store.
For 6 servings:
- 8 yellow bananas
- 100 gr of grated cheese
- 1 onion
- 50 gr of flour
- ½ liter of milk
- 10 gr of butter
- Preheat your oven on Thermostat 7 (210°C).
- In a saucepan over low heat, make the bechamel sauce by melting the butter, add the chopped onion, pressed garlic, thyme and parsley.
- Add the flour, stirring continuously.
- Pour in the milk then salt and pepper.
- Take the bananas, peel them then cut them into strips of about half a centimeter.
- In a gratin dish, place a layer of banana slices.
- Pour in the béchamel sauce then sprinkle with grated cheese.
- Repeat the layers of bananas, béchamel sauces and cheese to the top of the dish.
- Put the dish in the oven for about 45 minutes.
- Monitor the cooking from 30 minutes of cooking.
- When the cheese at the top is golden it's ready!