Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Spray four 1/2-cup ramekins with
Vegetable Oil Cooking Spray (as needed)
and arrange on a baking sheet, set aside.
Step 3
Fill a medium saucepan 3/4 full with
Water (to taste)
. Add
Salt (6 g)
and bring to a boil.
Step 4
Slice the
Chayote Squash (2)
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.
Step 5
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.
Step 6
In a small saucepan over medium high heat, melt the
Butter (15 g)
and add the minced
Shallots (2)
. Saute the shallots until tender and translucent.
Step 7
Sprinkle in the
All-Purpose Flour (8 g)
and remaining salt and stir to coat the shallots, cooking for about 1 minute. Add the
Milk (180 mL)
, stirring constantly and bring the mixture to a boil. Cook for one minute and remove from heat.
Step 8
Stir in the chopped
Fresh Thyme (as needed)
and shredded
Gruyère Cheese (120 g)
. Add the béchamel sauce to the puree and stir to combine.
Step 9
Divide the gratin evenly into the 4 ramekins and top with remaining cheese and
Breadcrumbs (10 g)
.
Step 10
Bake for 20-30 minutes or until gratin is bubbly and breadcrumbs are toasted.
Step 11
Let the gratin sit for 10 minutes before serving. Serve and enjoy!
