Cheesy Island Casserole

Directions

1. 1
   Bring a large pot of water to a boil and add 1/2 teaspoon salt.
2. 2
   For Breadfruit: Peel and core the breadfruit.
3. 3
   Cut into quarters and parboil until tender when tested with a knife.
4. 4
   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.
5. 5
   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.
6. 6
   Transfer parboiled starchy vegetable to a large mixing bowl.
7. 7
   Preheat the oven to 325 degrees F.
8. 8
   Heat a large saute pan and melt 1 tablespoon of the butter.
9. 9
   Add onion and garlic and saute until translucent, about 5 minutes.
10. 10
    Add celery and red pepper, and saute 5 minutes more.
11. 11
    Add to bowl containing breadfruit, cassava, or potato and combine.
12. 12
    In a medium saucepan, melt remaining 3 tablespoons butter.
13. 13
    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.
14. 14
    Heat until slightly thickened and add 2 cups of grated cheddar.
15. 15
    Pour over vegetable mixture and stir gently until mixed.
16. 16
    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.
17. 17
    Bake for 35 to 45 minutes, or until heated through and cheese bubbles.