| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 432 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 75 mg |
| Sodium | 671 mg |
Reviews
We recently moved to Hawaii and there’s lots of breadfruit here! I found this recipe and decided to try it out. It turned out better than I thought! It reminded me of a potato casserole, with lots of cheese. Next time, I’ll use less onions and maybe cook them a bit more, the onion flavor was a bit too raw and strong. I’m not sure if it’s the breadfruit, but I just couldn’t eat too much of it all at once. It was pretty dense and rich. But overall pretty good.
This a very good recipe, I suggest that you saute vege add butter, and flour then add spuds to the same vessel, pop into the oven and your done. saves the use of mixing bowl and baking dish