Chayote Gratin Recipe

CAKE

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

  1. Peel and Cut the Chayotes:
  • Peel the chayotes, cut them in half, and remove the central seed. Then slice or dice them.
  1. 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

  1. 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.
  1. 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

  1. 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.
  1. Add Breadcrumbs (Optional):
  • For a crispy top, sprinkle breadcrumbs over the cheese before baking.

Step 4: Bake

  1. 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

  1. 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!

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