Active Time

　　20 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 8 servings

　　1 1/2 pounds frozen yuca (not thawed; do not substitute fresh)

　　2 cups heavy cream

　　2 garlic cloves, finely chopped

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Cook yuca in a 4- to 5-quart pot of boiling salted water until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed early with a slotted spoon).

　　

Step 3

While yuca cooks, bring cream, garlic, salt, and pepper just to a boil, uncovered, in a 2-quart saucepan over moderate heat, then remove from heat.

　　

Step 4

Drain yuca. When cool enough to handle, remove and discard thin fibrous cores if necessary, then cut yuca crosswise into 1/4-inch-thick slices. Layer slices evenly in a 2- to 2 1/2-quart shallow ovenproof baking dish.

　　

Step 5

Pour cream mixture over yuca. Bake gratin until cream is thickened and top is golden brown in spots, about 30 minutes.

　　Cooks' note:

　　Gratin can be baked 1 hour ahead and kept, loosely covered with foil, at room temperature.