Ease of Preparation: Medium
Yield: 4
Ingredients:
- 3 cups (710 ml) milk, plus more if needed
- 1 clove garlic, grated
- 1 cup (240 ml) whipping cream
- 3 pounds (1.4 kg) cassava roots, peeled, and sliced paper thin
- 3 tablespoons (45 ml) butter, softened
- ½ small white onion, sliced paper thin
- Salt and pepper
- 2 ounces (57 g) sharp white cheddar, grated
- Chopped chives, to garnish
Method:
Preheat oven to 325 F (160 C) with a rack set in the lower third of oven.
Combine the milk, garlic and whipping cream in a small pot and bring to a simmer.
Bring a large pot of salted water to a boil. Blanch the cassava slices for 1 minute until crisp tender. Do not transfer to an ice bath, instead drain, and lay out on a sheet pan in a single layer.
Grease a 3 ½ -quart (3.3 L) oval baking dish with some of the butter. Arrange the cassava slices in a neat, overlapping shingled pattern. Between layers and over the top, season with salt and pepper, lay in the sliced onion, dot with remaining butter, and sprinkle with the cheese.
When layered, pour over reserved milk mixture.
Bake until the casserole is golden brown, and the milk mixture has reduced and thickened, 45-50 minutes.
Allow to cool slightly before slicing and serving. Garnish with chives.