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.
Serves 4
Halve chayotes, simmer in salted water for 20 minutes until tender. Scoop out flesh, reserving shells. Squeeze out excess water from flesh.
Melt butter, whisk in flour, cook 1 minute, then gradually add milk whisking until a smooth sauce forms. Season with salt, pepper, and nutmeg.
Mix chayote flesh with béchamel, spring onions, and half the cheese. Fill the reserved shells.
Top with remaining cheese and bake at 200 °C for 15 minutes until golden and bubbling.
Squeeze as much moisture from the chayote as possible for a thicker filling.
Add a sprinkle of breadcrumbs with the cheese for extra crunch.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Refrigerate 2 days; reheat in oven at 180 °C for 10 minutes.
Christophine was cultivated by the Arawak people and became central to Martinican Creole cooking after colonisation transformed island agriculture.
Mild, slightly sweet, similar to zucchini or cucumber — it absorbs the flavours around it beautifully.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (220g / 7.8 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
