Chayote au Gratin (Gratin de Chouchou)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
6 people
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Course
Main Course
Chayote au Gratin (Gratin de Chouchou)
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Chayote au gratin (gratin de chouchou) is a traditional dish from Reunion which consists of oven-baked chayotes with béchamel sauce and cheese.
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Ingredients
- 2 lb chayote (about 5 chayotes)
- 4 tablespoons vegetable oil
- 3 cloves garlic , minced
- ½ teaspoon fresh chopped thyme leaves
For the bechamel
- 2 cups milk
- 6 oz. gruyere (or Edam)
- ½ cup flour
- ¼ cup butter
- ½ teaspoon ground nutmeg
- 4 tablespoons breadcrumbs
- salt
- pepper
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Instructions
- Preheat oven to 420F/200C.
- Peel the chayotes. Cut into 1-inch (2,5cm) cubes.
- Place chayotes into a saucepan. Add oil, garlic, salt, pepper, and thyme.
- Cook over medium heat, stirring regularly until the chayotes have mostly evaporated, about 15 minutes.
- This preparation is called a daube (stew) and can be used as an accompaniment to meat and fish.
- Pour stew into a buttered gratin dish.
Bechamel
- Bring the milk to a boil in a saucepan.
- In another saucepan, melt butter over low heat.
- Once the butter is melted, add the flour and stir to incorporate both ingredients.
- Pour the milk gradually into the roux, while stirring vigorously with a whisk to avoid lumps.
- Continue stirring constantly, until reaching the desired consistency.
- Add salt, pepper and nutmeg.
- Add half of the cheese and stir to melt.
- Cover the chayotes with the cheese bechamel sauce.
- Sprinkle half the remaining grated cheese and bread crumbs.
- Broil in the oven for twenty minutes.
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Overall Rating
5.0
6 reviews
Excellent
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