Chayote gratin (Gratin de christophine)

Here is the Chayote gratin which is called “Gratin de Christophine” in Guadeloupe

Serves 6 people


  • 6 large chayotes
  • 1 onion
  • 1 clove garlic, minced
  • 1 table spoon of olive oil
  • 40g butter
  • 50g plain flour
  • ½ litre milk
  • ½ cup of grated cheese (Take the cheese of your choice: Emmenthal, Parmesan, Gruyère)
  • ½ cup of breadcrumbs
  • Salt, pepper, nutmeg, parsley


  • Cut the chayotes in half lengthways
  • Steam them until they are tender (between 10-15 minutes) and leave them to cool
  • Peel and mash them into a smooth purée and reserve
  • Finely chop the onion and brown it in a frying pan with the olive oil
  • In a small saucepan, prepare the béchamel sauce: melt the butter, then add the flour
  • Mix vigorously, then gradually add the milk, while continuing to stir until the sauce thickens
  • Add salt, pepper, nutmeg
  • Mix the chayote purée with the béchamel, the onion, the garlic, the parsley and add some grated cheese
  • Reserve the rest of the cheese
  • Place the mixture in a gratin dish, sprinkle with grated cheese and breadcrumbs
  • Bake in a preheated oven at 180°C until the surface is golden and bubbling (between 15-20 minutes)


  • My mum used to add chopped bacon in the chayote purée for people who are not vegetarian, it’s incredibly delicious!
  • When you have steamed the chayotes, you can carefully remove the flesh to keep the skin intact and then you will be able to bake the gratin in the skin after.
  • I recommend as the side dish, a good salad and a slice of bread


gratin de christophine
Chayote gratin baked in the skin

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