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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds frozen yuca (not thawed; do not substitute fresh) |
2 cups heavy cream |
2 garlic cloves, finely chopped |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Cook yuca in a 4- to 5-quart pot of boiling salted water until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed early with a slotted spoon).
3. While yuca cooks, bring cream, garlic, salt, and pepper just to a boil, uncovered, in a 2-quart saucepan over moderate heat, then remove from heat.
4. Drain yuca. When cool enough to handle, remove and discard thin fibrous cores if necessary, then cut yuca crosswise into 1/4-inch-thick slices. Layer slices evenly in a 2- to 2 1/2-quart shallow ovenproof baking dish.
5. Pour cream mixture over yuca. Bake gratin until cream is thickened and top is golden brown in spots, about 30 minutes.
6. Cooks' note: Gratin can be baked 1 hour ahead and kept, loosely covered with foil, at room temperature.
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