Creamy Chayote Gratin

6 cookbooks

This creamy gratin uses an often overlooked vegetable -- Chayote squash!

Garlic & Zest

Serves 4

11 Ingredients

2 in Chayote Squash

2 in Shallots

1 tbsp Butter

1 tbsp Flour

3/4 cup Milk

1 1/2 tsp Salt, Divided

1 tsp Fresh thyme

1 cup Gruyere cheese

1 cup Fresh Breadcrumbs

to taste Vegetable Spray

to taste Water

10 Steps

Steps 1

Preheat the oven to 350 degrees F. Spray four 1/2-cup ramekins with vegetable spray and arrange on a baking sheet, set aside.

Steps 2

Fill a medium saucepan 3/4 full with water. Add salt, divided (1 teaspoon) and bring to a boil.

Steps 3

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.

Steps 4

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.

Steps 5

In a small saucepan over medium high heat, melt the butter (1 tablespoon) and add the minced shallots (2). Saute the shallots until tender and translucent.

Steps 6

Sprinkle in the flour (1 tablespoon) and remaining 1/2 teaspoon salt and stir to coat the shallots, cooking for about 1 minute. Add the milk (3/4 cup), stirring constantly and bring the mixture to a boil. Cook for one minute and remove from heat.

Steps 7

Stir in the chopped fresh thyme (1 teaspoon) and shredded gruyere cheese, divided (3/4 cup). Add the béchamel sauce to the puree and stir to combine.

Steps 8

Divide the gratin evenly into the 4 ramekins and top with remaining cheese and breadcrumbs.

Steps 9

Bake for 20-30 minutes or until gratin is bubbly and breadcrumbs are toasted. Let the gratin sit for 10 minutes before serving.

Steps 10

Serve and enjoy!