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    My Colombian Recipes » Recipes » Side Dishes » Yuca Gratin (yuca Gratinada)

    Yuca Gratin (Yuca Gratinada)

    Jun 24, 2009 · Modified: Jan 5, 2022 by Erica Dinho · 15 Comments

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    Yuca GratinPin

    Yuca Gratin (Yuca Gratinada)

    Erica Dinho
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine Colombian
    Servings 4 servings
    Calories 652 kcal

    Ingredients
     

    • 1 pound frozen yuca
    • 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
    • ⅓ cup grated parmesan cheese

    Instructions
     

    • Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
    • Adjust oven rack in the middle position and preheat to 375° F.
    • Drain the yuca and remove any fibers from the center. Transfer to a large bowl and mash.
    • Heat the heavy cream, chicken or vegetable bouillon, garlic, butter and salt in a small pot over medium heat.
    • Add the cream mixture, beaten egg, parsley and chives to the mashed yuca and mix well.
    • 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.

    Nutrition

    Calories: 652kcalCarbohydrates: 48gProtein: 9gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 212mgSodium: 214mgPotassium: 454mgFiber: 2gSugar: 3gVitamin A: 2142IUVitamin C: 28mgCalcium: 210mgIron: 1mg
    Keyword Colombian Food, Colombian recipes, yuca recipes
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Yuca GratinadaPin
    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.

    More Side Dishes Recipes

    Boronía (Mashed Plantain And Eggplant)Avocado-Corn Salad With Lime VinaigretteSaffron Mashed YucaPlantain Cake (Torta De Plátano Maduro)Pavo Asado Navideño (Christmas Turkey And Latin-Style Stuffing)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Juju

      June 24, 2009 at 1:40 pm

      5 stars
      Wow. I must try this.

      Reply
    2. rebecca subbiah

      June 24, 2009 at 4:10 pm

      5 stars
      like very rich mash potatoes yum

      Reply
    3. Victor

      June 24, 2009 at 4:50 pm

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

      Reply
    4. epicurean's market

      June 24, 2009 at 10:17 pm

      5 stars
      Sounds delightful! Where do you purchase the yuca?

      Reply
    5. Kim

      June 24, 2009 at 10:33 pm

      5 stars
      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!!

      Reply
    6. nora@ffr

      June 25, 2009 at 3:12 am

      5 stars
      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!!

      Reply
    7. Erica

      June 25, 2009 at 6:44 am

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

      Reply
    8. Erica

      June 25, 2009 at 6:58 am

      5 stars
      Thank you everyone for the comments.

      Reply
    9. Natasha - 5 Star Foodie

      June 25, 2009 at 11:22 am

      5 stars
      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!

      Reply
    10. oysterculture

      June 25, 2009 at 12:01 pm

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

      Reply
    11. Reeni

      June 25, 2009 at 3:21 pm

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

      Reply
    12. Gera @ SweetsFoods

      June 25, 2009 at 8:51 pm

      5 stars
      I like yuca fried with garlic and a touch of olive oil, but never tasted yuca gratin, looks delightful 🙂

      Cheers!

      Gera

      Reply
    13. Allison Lemons

      June 26, 2009 at 7:37 pm

      5 stars
      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!

      Reply
    14. Joan Nova

      July 01, 2009 at 6:29 pm

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

      Reply
    15. Tracey Gallagher

      February 11, 2018 at 9:58 am

      5 stars
      I made this last night and we all loved it! Served it with Short Rib Ragu. I will definitely make this Yuca again.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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