Totally new to me but the most delicious gratin I have ever had!

I had dedicated a post for talking about breadfruit because it is one of the most interesting things I had in a very long time (find the post on this link). With that said, I have to say that the breadfruit gratin I had in Mauritius a few weeks ago was by far the best application with this fruit. In fact, it is the utter most best gratin, I have ever had! It was delicious, creamy, cheesy, savoury, aromatic, chewy and so comforting but most of all very interestingly different! Your mouth just loves it. It is like a whole new comfort zone that your palate is not accustomed to. Absolutely beautiful!

This gratin is an epic side to grills or roasts. But even on its own with a side of salad to cut through all of the creaminess, a perfect meal. So, I wanted to start my Mauritius recipe collection with this amazing breadfruit gratin recipe, because it is so Mauritius, the best I have had and simply because you just have to try it too 🙂

If you do find a breadfruit, buy it and here is one way you can prepare it for a marvelous side. Serve this beautiful gratin alongside grilled fish, lobsters or crayfish. Your family / friends will love you for it and you will totally enjoy this exotic treat. Here is how….


1 large breadfruit
1 medium red onion, sliced
3 cloves garlic, minced
4 large fresh thyme springs (or 2 tbsp DS Organic Pickled Zaatar)
2 tbsp butter
1 ltr cooking cream
Salt and black pepper to taste
2 1/2 cups shredded Emmental cheese

The breadfruit can be tricky to peel, simply because of its round shape and rough skin. Make sure to start by creating a base to sit the fruit as you peel. If it rolls as you peel, you risk cutting yourself. Cut off the top bit, sit it on the counter then peel it.

Once peeled, quarter the fruit and remove the fibrous centre. Once removed you can chop into any size you like, however try not to chop too small, as these fruits will give the finished dish its texture.

Boil the chopped breadfruit in salted water for 30 minutes (more or less, depending on the fruit. Until soft.) Drain, discarding the liquid and set aside.

In a medium pot, saute the sliced onions, garlic and thyme springs in the butter until translucent. Add the cooked breadfruit and gently stir to coat. Pour in the cream and mix. Season with salt and black pepper and bring the mixture to a gentle boil.

Transfer to a deep baking dish and sprinkle the tops with the grated Emmental. Bake in a 450F oven until the cheese is melted and browned (about 20 minutes). Remove from the oven and stand for 5 minutes before serving. Serve alongside grilled seafood and a side of slightly acidic salad.

The Mauritians will tell you that the only way to finish this meal is by a digestive shot of Vanilla flavoured Rum. Usually flavoured at home commonly using agricultural white rum, but in fancier applications using the smoother double distilled rums.

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