Cassava, also known as yuca, is a staple in Caribbean cooking. It’s versatile, hearty, and brings a rich, earthy flavor to any dish. This year, I decided to switch up my classic scalloped potatoes recipe and make it with cassava instead. The result? A delightful fusion of creamy, cheesy goodness with the unique taste of cassava—a Caribbean favorite.
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This dish was the star of my Thanksgiving menu and even featured in my Thanksgiving prep video. Many of you asked for the recipe, so here it is! Whether you’re preparing a holiday feast or looking for a comforting side dish, this Scalloped Cassava recipe is sure to impress.
A Taste of Nostalgia
Growing up in a small village surrounded by sugarcane fields, our Sunday lunches were nothing short of extraordinary. Mummy would prepare an impressive spread: roasted chicken, fried rice, veggie chow mein, pepper shrimp, and her famous scalloped potatoes. These meals brought us together as a family, creating memories that still warm my heart decades later.
For me, food has always been more than sustenance; it’s a way to express love and create lasting memories. Mummy’s cooking, filled with care and passion, inspired me to bring the same joy to my family. Now, I hope this Scalloped Cassava recipe will bring comfort and happiness to your home too.
Ingredients You Will Need
Here’s a breakdown of the ingredients you’ll need to make this creamy, cheesy Scalloped Cassava dish:
- Cassava: The star of this dish, cassava (yuca) brings a hearty texture and an earthy flavor that sets this recipe apart from traditional scalloped potatoes.
- Thyme Leaves: Adds an aromatic and slightly woodsy flavor that complements the cassava beautifully.
- Cheddar Cheese: Provides a rich, sharp, and creamy base for the dish.
- Gruyere Cheese: Elevates the dish with its nutty and slightly sweet undertones.
- Eggs: Help to bind the layers together, creating a creamy, custard-like texture.
- Evaporated Milk or Heavy Cream: Adds richness and ensures a luscious, velvety consistency.
- Salt and Black Pepper: Essential for seasoning and enhancing the natural flavors.
- Minced Onion: Brings a subtle sweetness and depth of flavor.
- Minced Garlic: Adds a mild pungency and enhances the savory profile.
- Green Seasoning (optional): A Caribbean favorite, this herb blend adds a burst of fresh, vibrant flavor.
- Freshly Grated Nutmeg (optional): Adds a warm, slightly sweet note for an extra layer of complexity.
- Parmesan Cheese (optional): For a golden, slightly crispy topping that pairs wonderfully with the creamy interior.
With these simple yet flavorful ingredients, you’re ready to create a Caribbean-inspired masterpiece!
Serving Suggestions
Scalloped Cassava pairs beautifully with roasted meats, seafood, or a simple green salad. It’s perfect for holiday gatherings, potlucks, or as a comforting weeknight side dish. For an authentic Caribbean touch, serve alongside baked chicken or curried shrimp.
Scalloped Cassava
Ingredients
- 4 pounds cassava peeled and cut into ¼-inch-thick slices
- 2 tablespoons thyme leaves
- 20 oz cheddar cheese shredded
- 10 oz gruyere cheese shredded
- 2 eggs
- 2 cans evaporated milk about 3 cups or heavy cream (or a combination)
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons minced onion or 1 tsp onion powder
- 2 teaspoons minced garlic or 1 tsp granulated garlic
- 1 tbsp green seasoning optional
- Pinch of freshly grated nutmeg optional
Instructions
- Prepare the Cassava: Peel cassava and slice into ¼-inch-thick slices. Rinse and drain. To save time, use frozen, pre-peeled cassava; defrost, slice, and rinse.
- In a large pot, bring water and 1 tablespoon of salt to a boil. Add cassava and cook for 20-30 minutes, until fully cooked but still firm. Drain and let cool.
- Make the Milk Mixture:In a bowl or large measuring cup, whisk together eggs, evaporated milk, grated onion, minced garlic, salt, black pepper, green seasoning, and nutmeg (if using).
Assemble the Dish:
- Preheat oven to 350°F.
- Generously butter an 8x10-inch casserole dish. Layer 1/3 of the cassava slices on the bottom of the dish.
- Top with 1/3 of the shredded cheddar and gruyere cheese.
- Pour 1/3 of the milk mixture over the cheese. Sprinkle with thyme leaves and freshly cracked black pepper.
- Repeat the layers two more times (cassava, cheese, milk, thyme, and pepper). Press the cassava layers gently into the milk mixture. Add more milk if needed to ensure it comes close to the top of the cassava.
- Finish with grated Parmesan cheese on top (if using).
Bake:
- Bake uncovered for 45-60 minutes, or until the dish is bubbly, the cheese is golden brown, and your kitchen smells heavenly.
- Serve: Allow to cool slightly before serving. Leftovers taste even better, so feel free to make it a day ahead. You can also assemble the dish the night before, refrigerate, and bake the next day.
Nutrition
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Happy Holidays!
To my wonderful readers, as the holiday season fills our homes with joy, laughter, and the aroma of delicious food, I want to take a moment to wish you all a Merry Christmas and a Happy New Year 2025! May this time be filled with love, warmth, and cherished moments with family and friends. Thank you for being part of this journey and for allowing me to share my recipes and passion with you. Your support, feedback, and kindness mean the world to me. As we look forward to the new year, I’m excited to bring you more recipes, stories, and inspiration to make your kitchen a place of love and creativity. Here’s to a bright, flavorful, and joyful year ahead! Cheers to 2024!
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.