• Contact Me
  • Press & Media
  • Privacy Policy
  • About Marnely
  • Work with Me

Cooking with Books

  • Home
  • All Recipes
  • Travel
  • Martha’s Vineyard
  • #BeautyForFoodies
  • Contact Me
You are here: Home / side dishes / Three Cheese Plantain Casserole

side dishes

Three Cheese Plantain Casserole

 Traditional in the Dominican Republic, this Three Cheese Plantain Casserole is a cheesy and hearty side dish – a favorite of mine while growing up (and still is)! 

Three Cheese Plantain Casserole

Growing up in the Dominican Republic meant you instantly grew up loving plantains. We even go as far as saying that if you don’t love plantains, you’re not truly Dominican and I stand by that a bit. How can you not love this gorgeous starch that is a two in one ingredient!? Green, unripe plantains are great for the ultimate “mangu”, a Dominican breakfast of boiled and mashed green plantains served with pickled onions. Slightly ripe green/yellow plantains are perfect for this casserole – I’m picky like that. I don’t want a plantain so ripe that it’s turned completely black. Those are fantastic for fried “maduros”, but for this Three Cheese Plantain Casserole, this is what you’re looking for in a plantain:

You’re looking for a young yellow plantain, if that makes any sense. A green plantain that just turned yellow, maybe with a couple of brown spots, but not overwhelmingly spotted. You want a bit of sugars (ripe) but the riper the plantains, the mushier they are in my opinion. You want a sturdier plantain that can hold up to mashing and baking. Thus, a “young yellow plantain” is what you need.

Three Cheese Plantain Casserole recipe

If you’ve never cooked with plantains, this is the perfect recipe to start with. It’s perfect for dinner whens served alongside a grilled protein like chicken or steak, works well for lunch or even breakfast when topped with a fried egg. Basically, because I’m Dominican, I can work plantains into any time of the day!

Please let me know what you think of this plantain casserole!

Save Print
Three Cheese Plantain Casserole
Author: Marnely Murray
Recipe type: side dish
Prep time:  30 mins
Cook time:  30 mins
Total time:  1 hour
Serves: Serves 4-6
 
This Three Cheese Plantain Casserole is a classic casserole served in the Dominican Republic - I'm sure it'll become a favorite of your family as well!
Ingredients
  • 4 yellow plantains*
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 ounces (half a block) cream cheese
  • 1 cup shredded cheddar cheese, separated into two ½ cups
  • ½ cup shredded mozarella cheese
  • ¼ cup panko breadcrumbs
Instructions
  1. Fill a large pot with water and bring to a boil.
  2. While water reaches boil, peel and cut plantains into 2 inch pieces.
  3. Place plantains and boil over medium heat until fork tender. Reserve ½ cup boiling water.
  4. In a large bowl, mash plantains with salt and pepper, drizzling the water until a smooth consistency is reached.
  5. Preheat oven to 400F and grease a small baking pan (8x8 works well). Place half the mashed plantains on the bottom of the pan, place clumps of cream cheese all over.
  6. Place the rest of the mashed plantains over the cream cheese. In a small bowl mix the cheddar, mozzarella, and panko. Sprinkle over plantain and bake until golden brown.
3.4.3177

 

 


1 Comment

« Where to Stay and Play in San Francisco
Jarlsberg Broccoli & Mushroom Cheese Dip »

Trackbacks

  1. Caribbean Plantain Shepherd's Pie recipe says:
    March 17, 2017 at 6:00 am

    […] And if you think of plantains as the heavy vegetable they are typically made into – you’re wrong! In this shepherd’s pie recipe, I’ve mashed the plantains with soft butter and Greek Yogurt, to give it a lighter texture. It’s definitely one of my favorite recipes growing up and if you’re vegetarian, you can make my Three Cheese Plantain Casserole! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Facebook
Google+
Instagram
Pinterest
Twitter

Get free recipes sent to your email, CLICK HERE.

About MeWelcome to Cooking with Books, where we'll discover the joy of cooking, eating, and traveling together! More about Marnely...

Popular Posts

Shrimp and Scallop Scampi with Zucchini Noodles
Foodie Guide to Miami, Florida
DIY Loose Leaf Tea Blends
Chia Seed Banana Bread

Recipes by Date

Recent Comments

  • Saucer Blog on How to Brew a Flat White
  • Louise Kane on Black Garlic, Sesame, & Shiitake Cod
  • Megan on Dominican Mashed Plantains – Mangú
  • Jeffery Morgan on Guest Post: Coffee Granita
  • puzzle games on Juicer Pulp Spiced Carrot Pecan Bread
Limoncello Pound Cake

Limoncello Pound Cake

Vanilla Rumchata Caramel Flan

Vanilla Rumchata Caramel Flan

Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes

Salted Caramel Hot Fudge

Salted Caramel Hot Fudge

Cashew-Coffee Bread Pudding & Artisana Nut Butter Giveaway

Cashew-Coffee Bread Pudding & Artisana Nut Butter Giveaway

Copyright © 2019 · Divine theme by Restored 316