Creamy Chayote Gratin

11 INGREDIENTS • 11 STEPS • 1HR 30MINS

Creamy Chayote Gratin

Recipe

5.0

2 ratings

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

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Creamy Chayote Gratin

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

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

1HR 30MINS

Total Time

$1.87

Cost Per Serving

Ingredients

Servings

4

us / metric

2

Chayote Squash

2

Shallots, minced

1 Tbsp

1 Tbsp

All-Purpose Flour

3/4 cup

1 tsp

1 tsp

Fresh Thyme, chopped

1 cup

Gruyère Cheese, shredded

or Emmental Cheese or Comte Cheese

4 Tbsp

Breadcrumbs

or Fresh or Store-Bought

as needed

Vegetable Oil Cooking Spray

to taste

Water

Nutrition Per Serving

VIEW ALL

Calories

246

Fat

13.8 g

Protein

12.8 g

Carbs

18.5 g

Love This Recipe?

Creamy Chayote Gratin

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

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 (1 tsp) and bring to a boil.

step 3 Fill a medium saucepan 3/4 full with Water (to taste). Add Salt (1 tsp) 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 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 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 (1 Tbsp) and add the minced Shallots (2). Saute the shallots until tender and translucent.

step 6 In a small saucepan over medium high heat, melt the Butter (1 Tbsp) and add the minced Shallots (2). Saute the shallots until tender and translucent.

step 7

Sprinkle in the All-Purpose Flour (1 Tbsp) and remaining 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.

step 7 Sprinkle in the All-Purpose Flour (1 Tbsp) and remaining 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.

step 8

Stir in the chopped Fresh Thyme (1 tsp) and shredded Gruyère Cheese (1 cup). Add the béchamel sauce to the puree and stir to combine.

step 8 Stir in the chopped Fresh Thyme (1 tsp) and shredded Gruyère Cheese (1 cup). 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 (4 Tbsp).

step 9 Divide the gratin evenly into the 4 ramekins and top with remaining cheese and Breadcrumbs (4 Tbsp).

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!

step 11 Let the gratin sit for 10 minutes before serving. Serve and enjoy!

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