Ingredients:
3 lb green plantains or other firm green bananas, peeled
Salt, to taste
2 cups chicken stock (or enough to cover plantains)
A pinch of ground nutmeg
1 pinch ground cinnamon
2 tablespoons unsalted butter
1 small onion, finely chopped
1 cup grated cheddar cheese (or Gruyère as an alternative)
1 cup light cream or whole milk
1/2 cup fresh breadcrumbs
2 large eggs, lightly beaten
Directions:
Place the peeled plantains in a saucepan and add just enough chicken stock to cover them. Bring to a boil, then reduce the heat and simmer until the plantains are tender, about 20–25 minutes.
Drain any excess liquid if necessary, then mash the plantains with a potato masher until smooth. Allow the mash to cool slightly.
While the plantains cool, melt the butter in a small frying pan over medium heat. Add the chopped onion and sauté until soft and translucent. Remove from heat.
In a large bowl, combine the mashed plantains with the sautéed onions, cream (or milk), and the beaten eggs. Season with salt, a pinch of nutmeg, and a pinch of cinnamon. Stir until the mixture is well blended; it will be fairly moist.
Butter a shallow baking dish and transfer the plantain mixture into it, spreading it evenly. In a small bowl, mix the grated cheese with the breadcrumbs and sprinkle this topping evenly over the plantain mixture.
Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the top is golden and the casserole is set. Remove from the oven and allow to rest a few minutes before serving.
Servings: Serves 6
Notes:
• Gruyère may be substituted for cheddar for a more complex flavor.
• For a lighter version, use milk instead of cream. Adjust salt and spices to taste.