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Gratin chouchou
Chayote cheese gratin
Gratin sousou: Réunion chayote baked in nutmeg béchamel under a golden cheese crust
MauritianChouchou vines scramble over fences all over Réunion's highlands, especially around Salazie, so the island has plenty of ways with the pale green squash, and the gratin is the one that comes out for Sunday lunch beside a cari or a roast. Cooked chayote is soft and mild, a bit like courgette crossed with pear, and under a nutmeg béchamel and a browned cheese top it becomes rich and comforting. The great danger is a watery gratin, because chayote gives off a lot of liquid; boil it first and leave it to drain properly before it meets the sauce. The cheese is traditionally an Emmental-style one, often made with animal rennet, so choose a vegetarian hard cheese if that matters to you. Chef's tip: make the béchamel a little thicker than you think, as the chayote will still loosen it slightly in the oven.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the béchamel
- 1 ¾ oz butterplus a little for the dish
- 1 ¾ oz plain flour
- 2 ½ cups whole milk
- 1 clove garlicfinely grated
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ tsp ground black pepper
- 4 oz grated Emmental-style cheeseor a vegetarian hard cheese made without animal rennet
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Method
0/9 doneStep 1: Oil your hands, then peel 4 chayotes, cut them in half, remove the soft seed and cut the flesh into 2 cm chunks.
Step 2: Boil the chayote in a large pan of water with 1 tbsp salt on a medium-high heat until a knife slides in easily.
12 minStep 3: Drain in a colander and leave to steam dry, shaking now and then, until no more water drips out. Heat the oven to 400°F (350°F fan) and butter a 20 × 30 cm baking dish.
10 minStep 4: Melt 1 ¾ oz butter in a saucepan over a medium heat, add 1 ¾ oz plain flour and stir until it bubbles and smells biscuity, without browning.
2 minStep 5: Pour in 2 ½ cups whole milk a little at a time, whisking constantly, then add 1 clove garlic. Simmer, still whisking, until the sauce is thick and coats the back of a spoon heavily.
6 minStep 6: Season with ¼ tsp ground nutmeg, ½ tsp salt and ½ tsp ground black pepper and stir in two thirds of 2 ½ oz grated Emmental-style cheese until melted.
Step 7: Spread the chayote in the dish, pour the sauce over, gently mix so every piece is coated, and scatter the rest of 1 ⅔ oz grated Emmental-style cheese on top.
Step 8: Bake until bubbling at the edges and deep golden on top.
25 minStep 9: Rest for 5 minutes before serving so the sauce settles.
5 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 11 g
- Carbs
- 18 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gratin chouchou take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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