Gratin de Christophine

About This Recipe

Gratin de Christophine is the most beloved vegetable dish of Martinique. Christophine (chayote squash) is scooped, mashed, and mixed with a béchamel-style sauce, spring onions, garlic, gruyère, and nutmeg, then baked in its own shell until golden and bubbling. It appears on every Martinican Sunday table and festive meal as both a side dish and sometimes a light main course.

Ingredients

Serves 4

• 4 mediumchayotes (christophine)
• 50 gbutter
• 3 tbspflour
• 200 mlmilk
• 80 ggrated gruyère or cheddar
• 2 stalksspring onion and pinch of nutmeg

Instructions

1. 1

   Cook the chayotes

   Halve chayotes, simmer in salted water for 20 minutes until tender. Scoop out flesh, reserving shells. Squeeze out excess water from flesh.

2. 2

   Make béchamel

   Melt butter, whisk in flour, cook 1 minute, then gradually add milk whisking until a smooth sauce forms. Season with salt, pepper, and nutmeg.

3. 3

   Combine filling

   Mix chayote flesh with béchamel, spring onions, and half the cheese. Fill the reserved shells.

4. 4

   Bake

   Top with remaining cheese and bake at 200 °C for 15 minutes until golden and bubbling.

Variations

• •

  Add cooked crab meat or prawns to the filling for a seafood version.

• •

  Use vegan béchamel and dairy-free cheese for a vegan gratin.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate 2 days; reheat in oven at 180 °C for 10 minutes.

Frequently Asked Questions