Cassava Gratiné
Introduction to Cassava Gratiné
Cassava Gratiné, a comforting casserole dish, combines the richness of creamy sauces with the hearty texture of cassava. Native to South America, cassava is a tropical root vegetable often used in many Latin American and African cuisines. Known for its ability to adapt to various cooking methods, cassava serves as a staple food source across several cultures.
Originally cultivated more than 4,000 years ago, cassava was spread during the Columbian Exchange, finding a new home in African and Asian countries. Its versatility in recipes from savory to sweet makes it a favorite around the world. Cassava Gratiné introduces French culinary techniques by combining cassava's subtle flavor with gratinated cheese, creating a beautifully crusted dish perfect for any occasion.
Ingredients
- Cassava - 2 pounds, peeled and sliced
- Heavy Cream - 2 cups
- Garlic - 3 cloves, minced
- Butter - 3 tablespoons
- Parmesan cheese - 1 cup, grated
- Thyme - 1 teaspoon, dried
- Nutmeg - 1/4 teaspoon, ground
- Salt - to taste
- Black Pepper - to taste
Preparation Steps
Preheat the oven to 375°F (190°C). While the oven is preheating, prepare the cassava by peeling and slicing it thinly. This will ensure even cooking and absorption of the flavors.
In a medium saucepan, heat the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Gradually add the heavy cream to the saucepan, stirring continuously to combine with the butter and garlic mixture. Once incorporated, bring to a gentle simmer.
Add the thyme, nutmeg, salt, and black pepper into the cream mixture, ensuring all the spices are evenly distributed.
Layer the sliced cassava in a greased baking dish. Pour the cream mixture over the layers, making sure all the slices are well coated.
Top with grated Parmesan cheese for a crispy, golden crust.
Cooking Process
Place the baking dish in the preheated oven and bake for 45-55 minutes or until the cassava is tender and the top is golden brown. To check for doneness, a fork should easily pierce through the cassava layers.
If the top is browning too quickly, cover it with foil to prevent burning, then remove the foil for the last 10 minutes for the gratinée effect.
Once cooked, remove the dish from the oven and let it sit for about 10 minutes to allow the flavors to settle and the texture to firm up.
How to Enjoy
Enjoying Cassava Gratiné is best done with a delightful side of fresh salad or roasted vegetables. This dish is a perfect accompaniment for grilled meats or can stand alone as a hearty vegetarian option. To enhance the French experience, pair it with a chilled white wine or a refreshing herbal tea.