Garlic and Cheese Yuca Gratin for Sharing

Cook the yuca

1. Use commercially sold sweet yuca suitable for eating. If fresh, completely remove the brown outer peel and the inner layer of skin, wash it and cut it into 6 to 8 cm segments. If frozen and peeled, also follow the cooking instructions on the package.
2. Boil the yuca in plenty of water with some of the salt for about 25 to 35 minutes, until completely tender, including in the center. Drain it and discard the cooking water.
3. When cool enough to handle, split the segments lengthwise, remove the tough central fiber and separate the yuca into similarly sized thick pieces. Drain them well without crushing them.

   

Assemble and make the sauce

4. Preheat the oven to 200 °C, grease the dish with the 5 g of butter and arrange the yuca in one or two shallow layers, keeping the pieces whole.

   

5. Melt the other 35 g of butter over low heat and cook the garlic for 1 minute without letting it brown. Add the flour and stir for 2 minutes. Gradually add the milk, whisking, and cook for 6 to 8 minutes until you have a pourable béchamel that coats a spoon.

   

6. Off the heat, add 100 g of Gouda, the pepper, nutmeg and salt as needed. Pour the sauce over the yuca, leaving some parts visible, and top with the remaining 50 g of Gouda and the 30 g of Parmesan.

   

Bake until golden and serve

7. Bake for about 20 minutes, until the sauce bubbles around the edges; if it needs more browning, broil for an additional 2 or 3 minutes, watching closely. Judge by doneness rather than the clock.

   

8. Let rest for 5 minutes, sprinkle with the parsley and serve hot as a side dish with your roast.