Martinique Chayote Gratin with Gruyère

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A beloved Martinican side dish, this gratin pairs tender chayote (christophine) with a silky cream-and-Gruyère sauce finished under a crisp golden crust. Comforting yet light, it pairs beautifully with roasted meats or fish, and shows off the squash's delicate flavor.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 30 gFat
• 18 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 6 gSugar
• 15 gProtein
• 480 mgSodium
• 340 mgPotassium
• 420 mgCalcium
• 1.5 mgIron
• 12 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the chayote

• 4 medium chayote (about 1 1/2 lb total)
• 1 tablespoon kosher salt for the blanching water
• 1 tablespoon unsalted butter for the dish

For the cream sauce

• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon fresh thyme leaves, chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the topping

• 1 cup (about 4 oz) Gruyère cheese, grated
• 1/3 cup finely grated Parmesan cheese
• 3 tablespoons plain breadcrumbs
• 1 tablespoon melted butter

Directions

1. Preheat the oven to 375°F (190°C). Peel the chayote, halve them lengthwise, and use a spoon to scoop out the soft seed. Slice the flesh into 1/4-inch thick half-moons.
2. Bring a large pot of salted water to a boil, add the chayote slices, and blanch for 5 to 6 minutes until just tender when pierced with a knife. Drain well and spread on a clean towel to remove excess moisture.
3. While the chayote cooks, melt 2 tablespoons of butter in a saucepan over medium heat. Add the onion and cook for 4 minutes until translucent, then stir in the garlic for 30 seconds.
4. Sprinkle the flour over the onion mixture and stir for 1 minute to cook out the raw taste. Slowly whisk in the milk and cream and bring to a gentle simmer, whisking constantly for 3 to 4 minutes until the sauce coats the back of a spoon.
5. Stir the nutmeg, thyme, salt, pepper, and half of the Gruyère into the sauce until smooth. Taste and adjust the seasoning.
6. Butter a 9×9-inch (or similar 2-quart) baking dish. Arrange half of the chayote slices in an even layer, spoon over half of the sauce, then repeat with the remaining chayote and sauce.
7. Combine the remaining Gruyère with the Parmesan, breadcrumbs, and melted butter in a small bowl. Scatter the mixture evenly over the gratin, lightly pressing it down so it adheres.
8. Bake the gratin for 25 to 30 minutes until the top is deeply golden and the edges are bubbling.
9. Let the gratin rest for 5 minutes before serving so the sauce sets, then spoon onto warm plates alongside roasted chicken, fish, or grilled pork.

Cook’s Notes

• Choose firm, unblemished chayotes with tight skin for the cleanest flavor and best texture.
• Drain the blanched chayote well and pat it dry so the cream sauce does not turn watery during baking.
• Swap in Comté or Emmental if Gruyère is unavailable, both melt beautifully and taste classic.
• Assemble up to a day ahead, refrigerate, and add 10 minutes to the bake time before serving.
• Serve with crusty baguette or tostones to soak up every drop of the creamy sauce.

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