Gratin de Couac (Couac Gratin) is a traditional French Guianan (Guyane) recipe for a classic gratin of courgettes, mushrooms and onion in a creamy coconut milk sauce finished with couac (cassava semolina). The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Couac Gratin (Gratin de Couac).
450g of couac
2 courgettes, sliced
100g of fresh button mushrooms
1 large onion, thinly sliced
300ml of coconut milk
200ml of single cream
3 tbsp of double cream
Duck or goose fat, or olive oil or coconut oil
freshly-grated Nutmeg, to taste
Method:
Place a large pan over medium heat. Once hot add the 2 tbsp of your chosen oil/fat and use to fry the onions for about 4 minutes, until softened.
Add the mushrooms and stir to combine, frying for 2 minutes then pour in the coconut milk and creams. Grate in the nutmeg and mix to combine.
Add the courgette slices, return to a simmer and cook for 5 minutes.
Now stir in the couac, mixing to combine.
The mixture will thicken appreciably and you can add a little more coconut milk if needed. Your mixture should be neither too thick nor too runny. The consistency you're looking for is like that of double cream.
Pour into a baking dish then transfer to an oven pre-heated to 220°C. Bake for 15 to 20 minutes.
This dish does not have the typical cheese topping, but you can add grated cheese on top of the dish before baking in the oven if you prefer.
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