Yuca Gratin
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
58
Spice
38
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 400°F
2
Cook yuca in a 4- to 5-quart pot of boiling salted water until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed early with a slotted spoon)
3
While yuca cooks, bring cream, garlic, salt, and pepper just to a boil, uncovered, in a 2-quart saucepan over moderate heat, then remove from heat
4
Drain yuca
5
When cool enough to handle, remove and discard thin fibrous cores if necessary, then cut yuca crosswise into 1/4-inch-thick slices
6
Layer slices evenly in a 2- to 2 1/2-quart shallow ovenproof baking dish
7
Pour cream mixture over yuca
8
Bake gratin until cream is thickened and top is golden brown in spots, about 30 minutes
9
Put oven rack in middle position and preheat oven to 400°F
10
Cook yuca in a 4- to 5-quart pot of boiling salted water until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed early with a slotted spoon)
11
While yuca cooks, bring cream, garlic, salt, and pepper just to a boil, uncovered, in a 2-quart saucepan over moderate heat, then remove from heat
12
Drain yuca
13
When cool enough to handle, remove and discard thin fibrous cores if necessary, then cut yuca crosswise into 1/4-inch-thick slices
14
Layer slices evenly in a 2- to 2 1/2-quart shallow ovenproof baking dish
15
Pour cream mixture over yuca
16
Bake gratin until cream is thickened and top is golden brown in spots, about 30 minutes