| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 446 | 28g | 16g | 42g |
| sugars | fibre | protein | salt |
| 7g | 5g | 16g | 0.87g |
There’s a certain charm about heartland cooking, and for me, the Banana Pith and Potato Gratin recipe embodies this charm perfectly. Born and brought up in Nebraska, I’ve always had a knack for comfort food – hearty meals that not only warm your belly but also your heart. And what better way to do this than a dish that combines the humbleness of bananas and potatoes with the gourmet touch of Gruyere cheese and heavy cream?
A Twist on Classic Gratin
The conventional potato gratin is a crowd favorite – that much is undeniable – but I do appreciate a recipe that brings something new to the table. And the Banana Pith and Potato Gratin does just that. The inclusion of banana and its pith adds a unique texture and a subtle tropical flair to the classic gratin. And don’t worry if you’re unfamiliar with banana pith – it’s the inner portion of the banana plant’s stem and once cooked, it delivers a tender and slightly sweet finish that’s truly unique. It’s also packed with fiber, and is thought to help with digestion and weight loss. It balances out the richness of sliced potatoes, creamy milk, and heart-warming spices.
Perfect Pairings and Health Perks
The Banana Pith and Potato Gratin is quite filling on its own, but it can also be paired with a crunchy salad for a complete meal. The tangy, fresh notes of a caprese salad or a classic Caesar would cut through the gratin’s richness and create a delightful, balanced plate. If you’re feeling more indulgent, serving it alongside a roast chicken or grilled steak would work too.
Now, beyond the delicious taste and impressive presentation, this Gratin also has its fair share of health benefits. For starters, bananas are a high source of potassium, so they aid in maintaining heart health. Potatoes, on the other hand, are rich in vitamin C and B6. And let’s not forget about the dairy components – Gruyere and heavy cream – which contribute a good chunk of calcium, boosting bone health in the process. All in all, this recipe is a nutrient-packed powerhouse!
So, whether you’re preparing a cozy family dinner, hosting a sophisticated dinner party, or simply wanting to try something new, I can’t emphasize enough how much I love this Banana Pith and Potato Gratin recipe. It’s a beautiful marriage of classic and exotic, comfort and gourmet, all wrapped up in one delicious dish. Comfort food can have a twist, and this recipe is a testament to that.
What You’ll Need
- 2 large bananas
- 1 cup Banana pith, thinly sliced
- 4 medium potatoes, peeled and thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated Gruyere cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup parmesan cheese, grated
- 2 tbsp unsalted butter, melted
Method
Step One
Preheat your oven to 375°F (190°C). Grease a baking dish with the melted unsalted butter.
Step Two
Peel and thinly slice both the bananas and potatoes. It’s ideal to do this with a mandolin slicer to ensure uniform thickness of the slices. Do the same with the banana pith.
Step Three
Arrange a layer of sliced potatoes at the bottom of the greased dish. Follow this with a layer of banana slices and then a layer of sliced banana pith. Scatter minced garlic evenly over this layer.
Step Four
In a saucepan, heat the heavy cream and milk over medium heat. Do not boil. Once warm, remove from heat and add the grated Gruyere cheese. Stir until the cheese has fully melted into the mixture. Season this with the ground nutmeg, salt, and pepper.
Step Five
Pour half of the creamy cheese mixture evenly over the layered potatoes, bananas and banana pith in the baking dish. Repeat the layering process with the remaining potatoes, bananas, and banana pith and then pour the remaining cheese mixture on top.
Step Six
Sprinkle the top with the grated parmesan cheese. Cover the baking dish with foil and place in the preheated oven. Bake for 45 minutes.
Step Seven
After 45 minutes, remove the foil and bake for another 15-20 minutes or until the top is golden brown and the potatoes are cooked through. Let the gratin rest for a few minutes before serving to let the flavors meld together thoroughly.
