Creamy baked chayote squash with gruyere cheese and herbs — a French-Caribbean side dish both elegant and comforting.
Gratin de Christophene (also called chayote or mirliton) is a beloved side dish across the French-Caribbean. The mild, slightly sweet chayote squash is peeled, parboiled and layered in a creamy béchamel sauce enriched with gruyere cheese, then baked until the top is golden and bubbling. It is simultaneously light and comforting, pairing beautifully with roasted meat or fish. The flavour is delicate — the chayote does not overpower, but absorbs the richness of the sauce.
Serves 4
Bring a pot of salted water to a boil. Add chayote slices and simmer for 8–10 minutes until just tender but still holding their shape. Drain well.
Do not over-boil or the chayote will become mushy and absorb too much water.
Melt butter in a saucepan over medium heat. Whisk in flour to make a roux, cooking for 2 minutes without browning. Gradually pour in warm milk, whisking constantly to avoid lumps. Simmer for 5 minutes until thickened.
Remove from heat. Stir in half the gruyere, salt, white pepper and a pinch of nutmeg. Taste and adjust seasoning.
Preheat oven to 200°C (fan 180°C). Layer half the chayote in a buttered gratin dish, pour half the sauce over, then repeat with remaining chayote and sauce. Top with remaining gruyere.
Bake for 25–30 minutes until the top is golden brown and the gratin is bubbling at the edges. Rest for 5 minutes before serving.
Peel the chayote with a knife — it is slippery and can feel waxy.
The pit is edible and tender when parboiled; slice around it or remove before cooking.
A pinch of nutmeg is traditional in Caribbean béchamel sauces — it brightens the flavour.
With Smoked Salmon: layer smoked salmon between the chayote and sauce.
Lighter Version: replace half the milk with vegetable stock for fewer calories.
Refrigerate for up to 2 days. Reheat gently in a warm oven to avoid the top drying out.
The chayote was brought to the Caribbean from Mexico by Spanish colonists. The French adapted it into their culinary tradition, creating this elegant gratin that honours both colonial influence and Caribbean adaptation.
A mild, slightly sweet squash with a single large pit. Also called christophene, mirliton or vegetable pear.
Yes, though courgette is more watery. Parboil for only 5 minutes and drain very well.
Per serving (280g / 9.9 oz) · 4 servings total
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