1cupshredded gruyereemmental or comte cheese, divided
¼cupfresh breadcrumbsor dried
Instructions
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.