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Cassava Au Gratin

Course Vegetarian
Cuisine Caribbean
Author Felix (Simply Trini Cooking)

Ingredients

  • 2 ⅓ lbs. cassava
  • 1 small onion finely chopped
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 2 cups evaporated milk
  • 2 ½ cups cheese mix: 1 ½ cups cheddar cheese and 1 cup parmesan
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. parsley
  • 1 sprig celery finely chopped
  • 12 tbsp. chopped chive
  • 1 small sweet pepper finely chopped
  • 1 pimento pepper finely chopped

Instructions

  • Peel and wash the cassava. Boil the cassava. (Do not over cook it). Dice and set aside.
  • Finely chop the onion, celery, chive, and peppers.
  • Measure the amount of milk you need and have it ready.
  • In a deep small pan, melt the butter.
  • Then add the chopped onions. Cook until the onions are soft. Mix in the flour.
  • Then add the milk, ⅓ at a time. Stir occasionally.
  • Allow the milk to thicken for about 3 minutes.
  • In the mean time add the chopped celery, chive, sweet pepper, and
  • pimento pepper to the diced cassava.
  • Back to making the sauce …..add the garlic powder, paprika, and parsley.
  • Mix well. Then add 2 cups of grated cheese.
  • Stir and remove from heat immediately.
  • Pour over the cassava and mix well.
  • Pour into a deep greased casserole dish (8x11x2.5 inches).
  • Garnish with some parsley, paprika and the remaining ½ cup cheese.
  • Bake for about 45 minutes in a 250 degree F oven.
  • Remove and cool before serving.

Notes

The cassava is done when a knife can go through it easily.