Chayote Gratin Recipe
Ingredients:
- 4 chayotes (christophines)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 200 ml heavy cream (or crème fraîche)
- 100 g grated cheese (such as emmental, gruyère, or comté)
- 2 tablespoons butter
- Salt and pepper to taste
- A pinch of nutmeg (optional)
- Breadcrumbs (optional, for a crispy topping)
Instructions:
Step 1: Prepare the Chayotes
- Peel and Cut the Chayotes:
- Peel the chayotes, cut them in half, and remove the central seed. Then slice or dice them.
- Cook the Chayotes:
- Boil the chayote pieces in a pot of salted water for about 15 minutes, or until tender. Drain well.
Step 2: Make the Sauce
- Sauté the Onion and Garlic:
- In a skillet, melt the butter and add the chopped onion and garlic. Sauté over medium heat until soft and lightly golden.
- Add the Cream:
- Stir in the cream and let it warm over low heat. Add nutmeg, salt, and pepper to taste.
Step 3: Assemble the Gratin
- Layer the Gratin:
- In a buttered baking dish, arrange the cooked chayote pieces. Pour the cream sauce over the top, and then sprinkle with grated cheese.
- Add Breadcrumbs (Optional):
- For a crispy top, sprinkle breadcrumbs over the cheese before baking.
Step 4: Bake
- Bake in the Oven:
- Preheat your oven to 180°C (350°F). Bake the gratin for 20-25 minutes, or until the top is golden and crispy.
Step 5: Serve
- Enjoy:
- Let the gratin rest for a few minutes before serving. This Chayote Gratin pairs well with meat or fish, or can be enjoyed as a light main dish.
Tips:
- Variations: You can add ham or bacon to the gratin for a heartier version.
- Flavor Enhancers: Try adding thyme or bay leaf to the chayote’s cooking water for extra flavor.
This Chayote Gratin is a delicious way to enjoy the delicate flavor of chayote, bringing a bit of exotic flair to your meals!
