Ingredients
1
1/2 lb frozen yuca (not thawed; do not substitute fresh)
2
garlic cloves, finely chopped
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.
7.
Gratin can be baked 1 hour ahead and kept, loosely covered with foil, at room temperature.
Columbus Restaurants
