Christophene Au Gratin

There are as many spellings as there are islands and languages.
A very versatile squash, easy to find in a Spanish market.

Categories: Caribbean, Side Dish, Simple, Vegetable



Ingredients

• CHAYOTE AU GRATIN (CRISTOFENE, CHRISTOPHENE)
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• Serves 4
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• 3 large chayote, peeled, cut into 1/2-inch slices
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• 2 tablespoons butter for buttering ramekins
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• 1/4 cup heavy cream
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• 1/4 cup parmesan cheese, grated
•
• Salt and pepper to taste


Directions

Preheat oven to 400°.
Boil chayote slices in salted boiling water until just tender, about 15-20 minutes.
Drain. (Cold water makes easier to handle slices and place in ramekins)
Butter 4 ramekins.
Divide chayote slices between ramekins, sprinkle with salt and pepper, and pour heavy cream in each.
Sprinkle with cheese.
Bake until bubbly and top is browned.

Wow, looks pretty easy! I've not had chayote before. What does it taste like?

Yes Carol, that recipe is the super easy method.
Kinda cheating, as it tastes even better if you make a true béchamel sauce. Layering the cheese as you add the chayote slices would be good too.

To me, it tastes kinda like a squash, but firmer? Mushier potatoes? Lol.... I don't know, add cheese and cream to anything, made by a French chef..and it's great! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

http://blog.syracuse.com/entertainment/2010/01/chayotes_make_a_fine_addition.html

Yup, cheese and cream--how can that be bad?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />