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Vegetarian, Africa and overseas

Plantain gratin with green salad

Plantain gratin is a vegetarian dish for 4 people, ready in 55 minutes, rated easy, at about €2.30 per serving. The key is picking very ripe, nearly black plantains, pan frying them until caramelized, then baking them under a nutmeg béchamel with grated cheese until golden.

Tonight, we're baking ripe plantains under a nutmeg béchamel, with a green salad on the side.

Plantain gratin with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

Under the golden layer of melted cheese, the plantain slices turn almost creamy, sweet and lightly caramelized from their time in the pan. The nutmeg béchamel wraps around everything without overpowering it, just rich enough to keep every bite soft. It's a comforting bake, somewhere between a classic gratin and something a little more unexpected thanks to the plantain.

This is the kind of gratin that works for kids and adults alike, perfect for a weeknight when you want something warm without much fuss. The green salad on the side adds just enough freshness so the meal doesn't feel too heavy. You can also serve it on a Sunday as a main course, for a change from the usual potatoes.

The ingredients

4 people

Fruits and vegetables

  • Very ripe plantains 4
  • Green salad 1

Dairy

  • Milk 50 cl
  • Butter 40 g
  • Shredded Swiss cheese 100 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 tsp
  • Vinaigrette 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Peel the plantains, cut them into thick rounds, and brown them in a pan with a knob of butter. 10 min

    Don't stir them too much, let them caramelize.

  2. Make a béchamel with the butter, flour, and milk, then season with nutmeg, salt, and pepper. 10 min

    Grate the nutmeg at the last minute for more flavor.

  3. Arrange the plantains in a buttered baking dish.

    Pack them in tightly, they'll hold together better when sliced.

  4. Pour the béchamel over the top, sprinkle with Swiss cheese, and bake at 200 degrees. 25 min

    Finish under the broiler for a golden crust.

  5. Toss the salad with vinaigrette and serve it alongside the gratin.

    The salad adds a freshness that contrasts with the rich gratin.

Our tips to get it right

  • Slice the plantains into even rounds, about a centimeter thick, so they all cook at the same rate in the pan.
  • Pour the cold milk into the hot roux gradually, whisking constantly, for a smoother béchamel with no lumps.
  • Let the gratin rest for five minutes after baking, the béchamel firms up slightly and makes slicing easier.

The variations

  • Swap the Swiss cheese for Comté or Gruyère for a sharper, more pronounced flavor.
  • For a richer version, add a thin layer of ham between the plantains and the béchamel.
  • For a quicker, kid friendly version, cut the plantains thinner and shorten the oven time to 15 minutes, they'll still be soft but ready sooner.

What to serve it with

  • Green salad with vinaigrette, already included
  • A piece of steamed fish
  • A cold glass of lemon water

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. You can freeze it once it has cooled, in an airtight container. Reheat it in the oven rather than the microwave so the top gets a bit crisp again.

Questions about this dish

Can I use regular bananas instead of plantains?

No, stick with plantains, regular bananas turn too sweet and mushy once baked. Plantains hold their shape better during cooking and bring the light caramelized flavor this dish needs.

How do I know if the plantains are ripe enough?

Look for peels that are black or heavily spotted and slightly soft to the touch. The darker the skin, the sweeter the flesh, which pairs better with the béchamel.

Can this gratin be made ahead of time?

Yes, assemble everything up to the baking step, then cover it and refrigerate for a few hours. Bake it right before serving, adding a few extra minutes if it goes into the oven cold.

How can I make this lighter for kids?

You can use a bit less cheese or switch to a milder variety. The béchamel stays creamy even with less cheese melted on top.

How long does it take to make a plantain gratin with green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plantain gratin with green salad?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plantain gratin with green salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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