Yuca Gratin (Yuca Gratinada)

by Erica Dinho on June 24, 2009

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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{ 14 comments… read them below or add one }

1 Juju June 24, 2009 at 1:40 PM

Wow. I must try this.


2 rebecca subbiah June 24, 2009 at 4:10 PM

like very rich mash potatoes yum


3 Victor June 24, 2009 at 4:50 PM

Wow, another yuca recipe, you really impress. The only way I make yuca is by steaming it.


4 epicurean's market June 24, 2009 at 10:17 PM

Sounds delightful! Where do you purchase the yuca?


5 Kim June 24, 2009 at 10:33 PM

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!!


6 nora@ffr June 25, 2009 at 3:12 AM

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.


7 Erica June 25, 2009 at 6:44 AM

Epicurean’s Market,
I usually find frozen yuca or cassava at my local supermarket.


8 Erica June 25, 2009 at 6:58 AM

Thank you everyone for the comments.


9 Natasha - 5 Star Foodie June 25, 2009 at 11:22 AM

I think one of the reasons I haven’t gotten yuca yet is because I feel too lazy to peel it :) I hope I can find a frozen one that’s already peeled. The gratin sounds wonderful!


10 oysterculture June 25, 2009 at 12:01 PM

My list of recipes to try from your site grows with every visit. I love yucca, and agree fresh is best. Thanks for sharing.


11 Reeni June 25, 2009 at 3:21 PM

I’ve never tried yucca! But I want to now, these look so yummy! Like a fancy mashed potato. How delicious!


12 Gera @ SweetsFoods June 25, 2009 at 8:51 PM

I like yuca fried with garlic and a touch of olive oil, but never tasted yuca gratin, looks delightful :)




13 Allison Lemons June 26, 2009 at 7:37 PM

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!


14 Joan Nova July 1, 2009 at 6:29 PM

I like your different approaches to yuca. Less work, less stringy, and I’m thinking more tasty!


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