Gratin ChouchouxGratin Chouchoux
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Chayote gratin recipe

The green chouchoux gratin cooked in Creole is a tasty entrance !


La recette du gratin chouchoux

Preparation45 minutes
Cooking20 +30 minutes


  • 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.



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


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


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.