Plantain Gratin - Martinique Gourmande


in 55 minutes

Banane plantain

Plantain Gratin

Preparation 40 min
Cooking 15 min


  • 7 plantains (not too ripe)
  • 1 onion
  • A few green onions
  • For the béchamel:
  • 3/4 litre milk
  • 3 tablespoons flour
  • 50 g butter
  • 100 g grated cheese


  • Slice the plantains in half crosswise and boil them in salted water for 5 minutes until firm but softened.
  • Fry the minced onion and crushed garlic in the butter until golden. Season with salt and pepper.
  • Sprinkle in the flour and mix it in right away.
  • Take the mixture off the heat and gradually pour in the milk. Bring to a boil, stirring constantly. The sauce will thicken.
  • Add half of the grated cheese once the sauce is finished cooking.
  • Spread a layer of sauce on a buttered baking sheet. Cut the plantains into round slices and layer them over the sauce. Add the remaining sauce and plantains in layers, finishing with the sauce on top.
  • Sprinkle with the rest of the cheese and let brown in the oven.

Enjoy your lunch!

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