Chayote Gratin
Chayote Gratin
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Chayote Gratin

25 MIN
30 MIN



  1. Preheat the oven to 180 °C (350 °F).
  2. In a saucepan, sauté the onion in the butter. Add the flour and cook for 1 minute, while stirring. Add the milk and stir until it thickens. Sprinkle with the nutmeg and clove. Season with salt and pepper. Set aside.
  3. In a pot of water, cook the chayote until al dente. Spread the chayote in a baking dish. Cover with the bechamel. Sprinkle with the cheese and bake for about 20 minutes. Brown under the broiler.


The chayote resembles a pale green pear whose skin is thin and rough. As its skin remains firm after cooking, it is better to peel it. This is ideally done under gently running cold water or wearing rubber gloves because this vegetable is covered with a mucilaginous substance that appears when it is peeled. Chayote can be eaten raw in salads, or cooked. My children have found that its taste was halfway between the cucumber and the honeydew melon.

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