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Martinique & Guadeloupe
Chayote Gratin
Gratin de Christophine
Chayote boiled, mashed with butter, garlic and parsley, then baked back in its own shell under a cheese crust. A Sunday favorite in the French Antilles next to grilled fish.
- Prep 15 min
- Cook 45 min
- Serves 4
- Level Medium
You need
- 2 large chayotes (christophines)
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp chopped parsley
- ½ tsp fresh thyme leaves
- ⅓ cup milk or cream
- 1 cup grated Gruyère or Emmental
- 2 tbsp dry breadcrumbs
- Salt, pepper and a pinch of nutmeg
How to make it
- Boil. Cut the chayotes in half lengthwise and boil in salted water for 20–25 minutes until a knife slides in easily. Drain and cool a little.
- Scoop. Remove the seed, then scoop out the flesh, leaving a ¼-inch (5 mm) shell. Chop the flesh and squeeze out the extra water.
- Make the filling. Melt the butter and cook the onion 5 minutes. Add the garlic, thyme and chayote flesh and cook 3 minutes, mashing. Stir in the milk, parsley, half the cheese, salt, pepper and nutmeg.
- Bake. Fill the shells, top with the rest of the cheese and the breadcrumbs, and bake at 400 °F (200 °C) for 15–20 minutes until golden.