2 ripe plantains
1 to 2 tablespoons of clarified butter (or just butter)
Salt and pepper
3 tablespoons of rice flour
300-350 ml of coconut milk
1 pinch of nutmeg
Whisk the rice flour with the coconut milk in a saucepan. Then heat gradually and cook over low heat until you have some kind of béchamel sauce. Stir constantly. Adjust the thickness with additional coconut milk, if necessary. Season with salt, pepper and nutmeg and a spoonful of ghee.
Peel the plantains and cut them into 1 cm thick slices. Blanch for 5 minutes in salted water, then drain the water.
Spread half of the béchamel sauce in a small ceramic gratin dish. Place half of the banana slices on top. Add a new layer of sauce and a second of bananas. Lightly press the slices into the sauce. Sprinkle generously with grated cheese.
Bake the gratin in the oven at 200°C until golden or about 20-30 minutes. Serve hot with a favorite salad.