Creamy Chayote Gratin
Chayote is a new ingredient for me. I’d seen them in the grocery stores and at the farmer’s market, but I’d never bought one. Frankly, I had no idea how to use this unusual ingredient until our vacation last year in Martinique. I know…. Martinique….
A beautiful, lush Caribbean island in the Lesser Antilles – home of Mount Pelee, a volcano that decimated the city of Saint Pierre in 1902.
Martinique is also home to my extended family, who welcomed us with open arms!
I have a whole list of unique Caribbean fare that I’m dying to make for you as a result of our visit, but for now, let’s talk about this gratin. We were having dinner in Parnasse with our host Serge and friends Francis and Corrine.
They served a dish, that I was completely unfamiliar with. They called it gratin de christophines – or christophine gratin. I didn’t know what “christophine” was.
Turns out christophine is actually chayote squash here in the states. Great. I was just as foggy on chayote as well.
But the gratin was so swoon worthy, I had to familiarize myself with it — and the technique to recreate this amazing gratin at home.
My hosts shared the basics and I realized how simple it was. Mixing the chayote puree with a creamy béchamel, adding cheese (gratins should always have cheese) and baking it off in a casserole dish.
Instead of a big casserole, like they used, I decided individual ramekins would be fun.
Fresh breadcrumbs and a bit more cheese top off the gratins and then it’s into the oven to bake.
It is lush, creamy and utterly divine. My Mom, Emily and I kept going back for more. Seriously.
I became obsessed with all the things I could gratinee the way they had — by blending vegetable purees with béchamel and cheese. During the week, we also had a aubergine gratin – that was outstanding. I’m sure you’ll be seeing that one soon!
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Creamy Chayote Gratin
INGREDIENTS:
- 2 chayote squash
- 2 shallots minced
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup milk
- 11/2 teaspoons salt divided
- 1 teaspoon fresh thyme chopped
- 1 cup shredded gruyere emmental or comte cheese, divided
- ¼ cup fresh breadcrumbs or dried
DIRECTIONS:
- Preheat the oven to 350°. Spray four 1/2-cup ramekins with vegetable spray and arrange on a baking sheet, set aside.
- Fill a medium saucepan 3/4 full with water. Add 1 teaspoon salt and bring to a boil.
- Slice the chayote in half lengthwise and remove the seed. Add the chayote to the boiling water reduce heat to a simmer and cook for 30-35 minutes or until tender. (Test tenderness by poking the squash with a sharp knife — if the knife comes out easily and without resistance, the squash is cooked.) Transfer the squash to the bowl of a food processor and pulse several times to puree. If squash is very liquid-y and loose, pour it into a fine mesh sieve and strain the excess liquid from the puree. Transfer the puree to a bowl and set aside.
- In a small saucepan over medium high heat, melt the butter and add the shallots. Saute the shallots until tender and translucent. Sprinkle in the flour and remaining 1/2 teaspoon salt and stir to coat the shallots, cooking for about 1 minute. Add the milk, stirring constantly and bring the mixture to a boil. Cook for one minute and remove from heat. Stir in the chopped thyme and 3/4 cup shredded cheese. Add the béchamel sauce to the puree and stir to combine.
- Divide the gratin evenly into the 4 ramekins and top with remaining cheese and breadcrumbs.
- Bake for 20-30 minutes or until gratin is bubbly and breadcrumbs are toasted. Let the gratin sit for 10 minutes before serving.
NUTRITION:
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Oh wow I have to try this! I only came across chayote because I follow this low carb lady, and she made mock apple crumble/apple crisp with chayote and it’s amazing! So googled other things you can do with chayote and your recipe came up! Love it!!
It’s wonderful!
Hello how big are the ramkins? I am trying to make a 24 servings gratinee.
1/2 cup ramekins.
Want to try this as this was delivered in my random veg box this week!!!
What would you put it with if I do as a side dish?
This goes with chicken, pork, beef and seafood.
I have used it in chicken soup, curry with chick peas… I am going to try your recipe definitely… I use it a lot because my husband is diabetic and it helps me avoid starchy foods…
We love this gratin. I first tried it when I was on vacation in Martinique. Now it’s a standard.
Such a soothing and soul satisfying recipe. Tried your recipe and result is here https://shrikripa.in/2020/01/05/chayote-squash-gratin/
I have mentioned your name as well as given the link of original recipe. Thank you so much for the recipe Lisa.
So glad you enjoyed it Shrikripa!
Did you peel the squash?
Great question — I did not peel the squash — the skin was very thin on mine. If you find the skin too thick, you can peel it.
This is the first time I’ve ever heard of a chayote, but this looks absolutely delicious and so creamy!
I’m sure you’ve seen them in the market — and like me, just passed them right by. If you get the chance — you must try!
I’ve never worked with chayote before but this post has me wanting to fix that. I love a good gratin–this looks so good!
It was my first time, too Kelsie — but it won’t be my last!
I cook chayote a lot in Indian coconut based curries, but this idea of using in gratin is pure genius!
Well, I’ll have to check out your recipes for the curries — that sounds outstanding!
I have never used chayote, but you have inspired me with this delicious recipe. I could eat this like a meal.
It’s so mild and delicious — you just have to try it!
What a lovely gratin! I have only used chayote in soups before and I was just as clueless about it as you! Will have to try it in this amazing looking gratin recipe! Thanks!
It’s one of those weird squashes that you see in the grocery store — but never pick up!
I’ve never had or heard of chayote before, but it’s something that I would love to try!