Cheesy Island Casserole2016-05-26
- Yield : 6 to 8 servings
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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- One 3-pound breadfruit, can substitute cassava, or 2 1/2 pounds potatoes*
- 1 teaspoon salt, divided
- 1 tablespoon butter, plus 3 tablespoons
- 1 onion, diced
- 1 tablespoon minced garlic
- 3 stalks celery and leaves, diced
- 1 red pepper, seeded and julienned
- 3 tablespoons flour
- 3 cups milk
- 1/2 teaspoon red pepper flakes
- 2 cups grated cheddar cheese, plus 1 cup
Bring a large pot of water to a boil and add 1/2 teaspoon salt.
For Breadfruit: Peel and core the breadfruit. Cut into quarters and parboil until tender when tested with a knife. Drain and and cut into 1 1/2-inch cubes. FOR CASSAVA: Peel cassava and parboil until tender when tested with a knife, about 15 to 25 minutes depending on thickness. Drain and cut cassava into 1/2-inch thick slices. Cassava may be somewhat crumbly. FOR POTATOES: Peel, parboil whole and cut into 1/2-inch thick slices. Transfer parboiled starchy vegetable to a large mixing bowl.
Preheat the oven to 325 degrees F.
Heat a large saute pan and melt 1 tablespoon of the butter. Add onion and garlic and saute until translucent, about 5 minutes. Add celery and red pepper, and saute 5 minutes more. Add to bowl containing breadfruit, cassava, or potato and combine.
In a medium saucepan, melt remaining 3 tablespoons butter. Whisk in flour to form a roux, and cook for 1 minute. Slowly whisk in the milk and season with remaining 1/2 teaspoon salt and red pepper flakes. Heat until slightly thickened and add 2 cups of grated cheddar. Pour over vegetable mixture and stir gently until mixed.
Transfer mixture to a buttered 2 1/2-quart casserole dish, sprinkle the top with the remaining 1 cup grated cheddar, and place in the center of the oven, on a sheet pan. Bake for 35 to 45 minutes, or until heated through and cheese bubbles.