Gratin Fruit à Pain
Gratin Fri Apen (grah-TAN free ah-PEN)
Breadfruit Gratin
Sliced breadfruit layered with cheese sauce, nutmeg, and butter, baked until golden and bubbling, a beloved Seychellois comfort side.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil breadfruit slices in salted water until just tender, about fifteen minutes. Drain well.
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2
Make béchamel: melt butter, stir in flour, cook one minute. Gradually whisk in milk until smooth and thick.
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3
Remove from heat, stir in half the cheese, nutmeg, salt, and pepper.
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4
Layer breadfruit in a greased baking dish. Pour cheese sauce over each layer.
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5
Top with remaining cheese and breadcrumbs. Dot with butter.
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6
Bake at 190C for twenty-five minutes until golden and bubbling. Rest five minutes before serving.
Did You Know?
Breadfruit trees were originally brought to the Seychelles by early settlers as a reliable starch source, and a single tree can feed a family for months.
Chef's Notes
Equipment Tips
- baking dish
- saucepan
- oven
- whisk
Garnishing
parsley
Accompaniments
The Story Behind Gratin Fruit à Pain
Gratin fruit à pain exemplifies the French colonial influence on Seychellois cooking, applying classic French gratin technique to the tropical breadfruit. The dish was born when French settlers substituted the readily available breadfruit for the potatoes they could not grow in the tropical climate. It has since become one of the most popular side dishes for Sunday family gatherings across the islands.
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