John Myers
Ingredients for 8 servings:
- 1 ½ kg potatoes
- 8 bananas
- 10 tbsp honey, liquid
- 200 g sweet cream
- 100 ml milk
- 400 g cheese (Gouda or Emmental), grated
- some Parmesan, grated
- lots of curry powder
- Cinnamon powder
- salt and pepper
- nutmeg
- Thyme
- Spice(s) of your choice
- Fat for the mold
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
with curry
Peel the potatoes, slice them, and cook until tender. Peel the bananas, slice them, and toss them with the honey, then set aside. Mix the milk, cream, and cheese into a sauce. Season the sauce with curry powder until it turns a distinct yellow color. Season to taste with the other spices. Place a layer of potatoes as the “base” in a greased casserole dish. Spread a layer of bananas on top. Spoon some of the sauce onto both layers and repeat this process until you have 2-3 layers of potatoes, bananas, and sauce. Always add a layer of sauce to finish. Bake the casserole at 220°C (425°F) for about 20-30 minutes until golden brown. There are actually no limits to your creativity when seasoning the sauce. The cinnamon wasn’t a typo either. You can go wild with the flavors here, with dill, thyme, coriander, cumin, etc. I’ve never had a version that wasn’t exciting, exotic, and delicious.
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