Cheesy Figue Vert (Green Banana) Gratin

In the French Caribbean, figue vert means green banana, and it has nothing to do with the dessert. These starchy, unripe bananas eat more like a potato than a fruit, with a firm bite and a clean, slightly grassy flavor that takes well to savory cooking. This gratin treats them the way you would treat potatoes for a creamy bake.

The bananas simmer in chicken stock until tender, then get mashed and folded with sautéed onions, light cream, and beaten eggs. The eggs are key: they bind the mash into a sliceable, custard-like base that holds together when you cut into the casserole.

The seasoning is a small surprise. Salt and nutmeg you might expect, but a pinch of cinnamon shows up too. It is enough to bend the dish toward the warm Caribbean spice palette without making it sweet. Cheddar mixed with fresh breadcrumbs forms a golden crust on top.

Serve alongside grilled fish, jerk chicken, or stewed pork.

Pro Tips

• Use truly green, unripe bananas; yellow ones turn the gratin sweet and mushy.
• Peel green bananas under running water; they ooze a sticky sap that stains hands.
• Mash while still warm; cold green-banana puree gets gluey and hard to fold.
• Gruyere works in place of cheddar for a more nutty, French-leaning top.

Variations

• Stir in a half cup of cooked salt cod or shredded smoked fish for a fuller meal.
• Add a finely chopped Scotch bonnet to the onions for Caribbean heat.
• Top with a mix of breadcrumbs and grated parmesan for a sharper crust.