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Vegetarian, Africa and overseas

Chayote gratin with green salad

Chayote gratin is a Réunion Island dish made with chayote squash layered in bechamel and topped with melted cheese. It serves 4, takes 55 minutes, rates as easy, and costs €2.00 per person. The key to success is draining the chayote well so the gratin doesn't turn watery.

Tonight, we're baking chayote gratin Réunion style, nice and tender under a golden bechamel, with a green salad.

Chayote gratin with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Chayote, also called christophine or chouchou, has a tender texture similar to zucchini but milder in flavor and much less water once properly drained. Coated in a smooth bechamel and finished with a golden cheese crust, it turns into a comforting dish that feels different from the usual vegetable gratins while staying easy to pull off.

This is a solid pick for a weeknight family dinner, mild enough that kids tend to like it, and generous enough to serve guests without extra fuss. Mon Chou pairs it here with a green salad and bread, rounding out the meal with a nice contrast between the soft gratin and the crisp salad.

The ingredients

4 people

Fruits and vegetables

  • Chayotes 4
  • Green salad 1

Dairy

  • Milk 50 cl
  • Butter 40 g
  • Shredded Swiss cheese 120 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Lactose, Gluten

The step by step recipe

  1. Peel the chayotes, cut them into wedges, remove the pit, and cook them in boiling salted water. 12 min

    Peel them under running water, their sap sticks to your fingers.

  2. Make the bechamel by melting the butter, stirring in the flour, then adding the warm milk little by little. 10 min

    Whisk constantly and add the milk in small amounts, the sauce stays smooth.

  3. Season the bechamel with nutmeg, salt, and pepper, then stir in half of the cheese.

    Grate the nutmeg at the last moment, its aroma is unmatched fresh.

  4. Arrange the well drained chayotes in a baking dish, cover with bechamel, and sprinkle with the remaining cheese.

    Pat the chayotes dry with a towel, otherwise the water will thin out the bechamel.

  5. Bake at 200 degrees until the top is golden, and serve with the salad and bread. 25 min

    Finish under the broiler for two minutes for a deeply golden crust.

Our tips to get it right

  • Cut the chayotes into even wedges so they all cook at the same rate and stay firm rather than mushy.
  • Let the bechamel thicken slightly before pouring it over the chayotes, it holds together better once baked.
  • Spread the cheese all the way to the edges of the dish, the corners brown faster and add crunch throughout.

The variations

  • Swap the chayote for firm zucchini salted ahead of time if you can't find any, the result stays close to the original.
  • Layer in diced ham between the chayote layers for a heartier version, without changing anything else in the method.
  • For kids in a hurry, blend part of the cooked chayote into the bechamel, the gratin turns creamier and quicker to eat.

What to serve it with

  • Green salad with vinaigrette
  • Sliced baguette
  • Cold lemon water

Storage

The gratin keeps for 2 to 3 days in the fridge in a covered dish. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven rather than the microwave to keep the top crisp.

Questions about this dish

Can you make chayote gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it in the fridge unbaked. Let it sit out briefly before baking so it cooks evenly.

How do you keep chayote gratin from turning watery?

Drain the chayotes well after cooking and pat them dry with a clean towel. Leftover water from the vegetable is what waters down the bechamel.

Can you use a different cheese instead of Swiss cheese?

Yes, shredded Gruyère or Comté work great and add a bit more flavor. Avoid very strong cheeses, they can overpower the mild taste of the chayote.

Do kids usually like chayote gratin?

Yes, chayote has a mild flavor close to zucchini, softened further by the bechamel and melted cheese. It's often an easy way to get vegetables onto a kid's plate without a fight.

How long does it take to make a chayote gratin with a green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chayote gratin with a green salad?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chayote gratin with a green salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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