Chayote gratin recipe | Île de la Réunion Tourisme

La recette du gratin chouchoux

Preparation45 minutes

Cooking20 +30 minutes

Preparation

Peel the chayotes under a trickle of water
Cut the chayotes into pieces
Cut up the onion
Cut up the garlic cloves
Put the chayotes into a pot
Add the onion
Add the garlic
Add the salt
Add the pepper
Add the oil
Add the thyme
Mix it all together
Leave to simmer for 20 minutes
Off the heat, add the milk
Add the cheese and mix well
Put in the oven for 10 minutes

When the chayote gratin cooked Creole-style is well browned, serve immediately.

Ingredients

2 chayotes
1 onion
4 cloves of garlic
100 g of grated gruyère
40 cl of crème fraîche
Milk
Thyme
Salt
Pepper
Oil

TIPS:

You can add bacon or ham to your chayotes gratin.
You can make the same recipe with pumpkin

Enjoy!

The Cirque de Salazie produces 90% of chayotes. The restaurants serve it in all its forms, raw or cooked: cake, jam, gratin, pies, salad, stew.
Its stems (tender young shoots) are prepared in sautéed brèdes (like spinach).
The tuber is cooked like fries. Even the nutty-tasting seed can be consumed after cooking.
The chayote is a vegetable that is also called christophine in the West Indies.

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