The Most Delicious Cassava Au Gratin

Cassava Au Gratin is a favourite in our household. It can be serve with vegetables and can be quite satisfying.

Cassava Au Gratin

Course: Vegetarian

Cuisine: Caribbean


  • 2 1/3 lbs. cassava
  • 1 small onion finely chopped
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 2 cups evaporated milk
  • 2 1/2 cups cheese mix: 1 1/2 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


  • 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, 1/3 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 1/2 cup cheese. Bake for about 45 minutes in a 250 degree F oven. Remove and cool before serving.


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

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Recipe © Simply Trini Cooking. All rights reserved

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