Yuca Gratin (Yuca Gratinada)

Yuca Gratinada

Yuca Gratinada

Since coming to the United States, I prefer to cook with frozen yuca instead of fresh. Finding fresh yuca just right is tricky and the frozen one tastes great, comes already peeled and turns out very tender.

I usually have yuca in the fridge and the other day I was thinking of ways to cook it. So, I decided to make a recipe with yuca that I usually make with potatoes and my husband loved This Yuca Gratin or Yuca Gratinada. Enjoy.



(4 Servings)

  • 1 pound frozenyuca
  • Salt and pepper
  • 2 cups heavy cream
  • 2 cloves chopped garlic
  • 1 chicken or vegetable bouillon
  • 2 tablespoon butter
  • 1 beaten egg
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1/3 cup grated parmesan cheese


  1. Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
  2. Adjust oven rack in the middle position and preheat to 375° F.
  3. Drain the yuca and remove any fibers from the center. Transfer to a large bowl and mash.
  4. Heat the heavy cream, chicken or vegetable bouillon, garlic, butter and salt in a small pot over medium heat.
  5. Add the cream mixture, beaten egg, parsley and chives to the mashed yuca and mix well.
  6. Transfer the yuca mixture to a greased baking dish, sprinkle with the parmesan cheese on top and bake for about 30 minutes or until golden in some parts. Serve warm.
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  1. says

    Where do you find the frozen yuca? I’ve seen fresh yuca at Whole Foods, but was reluctant to buy it. Does it have to be at a certain stage when buying it fresh?? The gratin looks super creamy and sinfully delicious!!

  2. says

    yummm vat a perfect dish for break fast. love the idea and m sure my husband and family gonna love this one. thanx erica for sharing this wonderful recipes.

  3. says

    I’ve made yuca gratin before (of course, with a colombian husband), but never like this. I really have to look for the frozen yuca. Fresh yuca goes soft so quickly, and I hate wasting it. Thanks for the recipe!

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