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Taro gratin: recipe illustration
Everyday meals

Taro gratin

Creamy gratin made with taro, a tuber with slightly sweet, starchy flesh, topped with cheese and flavored with garlic. A typical side dish at Sunday meals in New Caledonia.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180 °C and butter a gratin dish.
  2. Peel the taro, slice it into thin rounds about 5 mm thick and rinse them to remove excess starch.
  3. In a bowl, mix the cream, milk, crushed garlic, salt, pepper and nutmeg.
  4. Layer the taro rounds in the dish, pour over the cream, then repeat until all is used.
  5. Sprinkle the grated cheese over the top.
  6. Bake for 45 to 50 minutes, until the taro is tender when pierced with a knife and the top is golden.
  7. Let it rest for 5 minutes before serving.

Variations and tips

Herb version. Add a spoonful of fresh thyme to the cream for a more herbal flavor.

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Original Ecomely recipe.