Chayote gratin

The Chayote gratin is a traditional dish quite famous in Guadeloupe Archipelago. You can serve it as an appetizer or main dish with some poultry, meat or seafood. Here is the recipe which is called Gratin de Christophine in French: 

Serves 6 people

Ingredients needed for the Chayote gratin

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

Instructions to make the Chayote gratin

• Cut the Chayotes in half lengthways
• Steam them until tender (between 10-15 minutes) and leave them cool down
• Peel and mash them into a smooth purée and set aside
• Finely chop the onion and brown it in a frying pan with 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 half grated cheese
• Place the mixture in a gratin dish, sprinkle with other half grated cheese and breadcrumbs
• Bake in a preheated oven at 180°C until the surface is golden and bubbling (between 15-20 minutes)

Tips to make an excellent Chayote gratin:

My mum used to add diced bacon in the Chayote purée. If you are a meat eater, give it a try 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.

I recommend it as a main side dish with a fresh salad, any protein of your choice  and some bread.

BONNE APPÉTIT!!!

Chayote gratin baked in the skin