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.
Ingredients
(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
Directions
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.
{ 14 comments… read them below or add one }
Wow. I must try this.
like very rich mash potatoes yum
Wow, another yuca recipe, you really impress. The only way I make yuca is by steaming it.
Sounds delightful! Where do you purchase the yuca?
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!!
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.
cheers!!
Epicurean’s Market,
I usually find frozen yuca or cassava at my local supermarket.
Thank you everyone for the comments.
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!
My list of recipes to try from your site grows with every visit. I love yucca, and agree fresh is best. Thanks for sharing.
I’ve never tried yucca! But I want to now, these look so yummy! Like a fancy mashed potato. How delicious!
I like yuca fried with garlic and a touch of olive oil, but never tasted yuca gratin, looks delightful
Cheers!
Gera
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!
I like your different approaches to yuca. Less work, less stringy, and I’m thinking more tasty!