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1
Bring a large pot of water to a boil and add 1/2 teaspoon salt.
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2
FOR BREADFRUIT: Peel and core the breadfruit.
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3
Cut into quarters and parboil until tender when tested with a knife.
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4
Drain and and cut into 1 1/2-inch cubes.
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5
FOR CASSAVA: Peel cassava and parboil until tender when tested with a knife, about 15 to 25 minutes depending on thickness.
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6
Drain and cut cassava into 1/2-inch thick slices.
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7
Cassava may be somewhat crumbly.
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8
FOR POTATOES: Peel, parboil whole and cut into 1/2-inch thick slices.
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9
Transfer parboiled starchy vegetable to a large mixing bowl.
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10
Preheat the oven to 325 degrees F.
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11
Heat a large saute pan and melt 1 tablespoon of the butter.
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12
Add onion and garlic and saute until translucent, about 5 minutes.
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13
Add celery and red pepper, and saute 5 minutes more.
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14
Add to bowl containing breadfruit, cassava, or potato and combine.
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15
In a medium saucepan, melt remaining 3 tablespoons butter.
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16
Whisk in flour to form a roux, and cook for 1 minute.
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17
Slowly whisk in the milk and season with remaining 1/2 teaspoon salt and red pepper flakes.
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18
Heat until slightly thickened and add 2 cups of grated cheddar.
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19
Pour over vegetable mixture and stir gently until mixed.
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20
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.
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21
Bake for 35 to 45 minutes, or until heated through and cheese bubbles.
