How to make the best Chayote au Gratin
If you love chayote and Asiago cheese, this Chayote au Gratin recipe is a must-try! Chayote au Gratin, also known as Mirliton au Gratin, is a delightful and versatile dish that can be served as an appetizer or a side dish. It pairs wonderfully with bread, a fresh side salad, or can be enjoyed on its own. The taste is reminiscent of a meat and cheese quiche, but without the crust.
Why You’ll Love This Recipe
Chayote au Gratin is typically made with ham, gruyere, or parmesan cheese, but my personal favorite is Asiago. Since chayote has a mild flavor, pairing it with a tangy cheese enhances the dish beautifully. In Haitian cuisine, chayote—known as mirliton—is often used in meat stews, legumes, or baked au gratin. For the best flavor, I recommend using fresh or dried spices rather than pre-mixed seasoning blends with salt.
To take this dish to the next level, try adding a little Noubess Hot and Spicy Sauce—just 1/4 to 1/2 teaspoon will elevate the flavor!
Best Bakeware to Use
For the best results, I highly recommend using a ceramic baking dish. In my experience, ceramic bakeware provides even heat distribution, ensuring that the Chayote au Gratin bakes uniformly. Additionally, the milk and cheese sauce do not stick as much to ceramic surfaces, making cleaning effortless. If you want a hassle-free baking experience with perfectly cooked results, a ceramic dish is the way to go!
Benefits of Cooking with Chayote
Chayote is a versatile and nutritious ingredient widely used in various dishes. It is commonly added to soups, stews, and serves as a staple ingredient in Haitian legume. Packed with fiber, antioxidants, and essential vitamins, chayote supports digestive health and helps maintain hydration due to its high water content. Its mild flavor allows it to absorb seasonings well, making it an excellent addition to a range of recipes.
A Quick Tip for Preparing Chayote
Chayote releases a glue-like substance when peeled, so wearing gloves is highly recommended. This will prevent sticky hands and minimize the need for excessive washing.
Ingredients Overview
Each ingredient in this recipe plays a key role in enhancing flavor and texture:
- Chayote: The main ingredient, providing a mild and slightly sweet taste with a tender texture.
- Cooked Ham or Low-Sodium Turkey Spam: Adds a savory, meaty element to complement the mild chayote.
- White Onion, Parsley, and Thyme: Bring depth and freshness to the dish.
- Noubess Hot and Spicy Sauce: Optional but enhances the flavor with a sweet and spicy kick.
- Butter and Flour: Used to make a creamy béchamel sauce for a smooth, rich texture.
- Milk: The base for the béchamel sauce, making the dish creamy.
- Grated Cheese (Asiago, Gruyere, or Parmesan): Adds a sharp, nutty flavor that pairs well with the chayote.
- Breadcrumbs: Provides a crispy topping for added texture.
Instructions
- Cook the Chayote: Boil chayote cubes in salted water for 20–25 minutes until tender, then drain thoroughly.
- Prepare the Meat Mixture: Sauté ham or turkey spam until lightly browned, then add onion, parsley, thyme, Noubess Hot Sauce, and pepper. Cook until onion softens, then set aside.
- Make the Béchamel Sauce: Melt butter, stir in flour, and gradually whisk in milk. Cook until smooth and thickened, then add grated cheese and mix well.
- Combine Ingredients: Mix the drained chayote with the meat mixture, then fold in the béchamel sauce. Transfer to a buttered baking dish.
- Bake: Top with breadcrumbs, extra cheese, and small butter dots. Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Serve: Enjoy immediately as an appetizer or side dish with bread or salad.
Cooking Tips
- Sautéed Shallots or Red Onion: Adds a slightly sweet, tangy taste that complements the dish.
- Cheese Blend: Use a combination of mild and sharp cheese for a more intense cheesy flavor.
- Seasoning Tip: For bold spices, season the chayote with Noubess Garlic Seasoning, Salt-free before mixing.
- Better the Next Day: The flavors develop and taste even better when reheated.
- Don’t Skimp on Cheese: A generous amount of cheese enhances the creamy, rich texture of the dish.
Perfect Pairings
Chayote au Gratin pairs well with:
- A Side Salad: A fresh green salad with a light vinaigrette balances the richness of the dish.
- Steamed Leafy Vegetables: Spinach, kale, or Swiss chard complement the flavors without overpowering them.
- Crusty Bread: Perfect for scooping up the creamy chayote mixture.
Alternative Methods & Tips
- Milk Substitute: If you prefer, you can use heavy cream instead of making the béchamel sauce.
- Meatless Version: Simply omit the ham or spam for a vegetarian-friendly dish.
Next time you’re at the grocery store, pick up a few chayotes and give this delicious dish a try! Don’t forget to leave me a comment letting me know how you liked it.
Chayote au Gratin
Ingredients
- 4 chayotes peeled, core remove, and cut in 1/2 to 1 inch cubes
- 1 cup cooked ham or low sodium turkey spam cut in small cubes
- 1 medium white onion chopped
- 1 tbsp parsley chopped
- 1 tsp thyme leaves only and chopped
- 1/4 to 1/2 Noubess Hot and Spicy Sauce optional
- 1 tbsp Olive oil to sautee the vegetables
- pepper to taste
- 2 tbsp unsalted butter
- 2 tbsp flour
- 2 cups of milk
- 1 cup grated cheese – asiago gruyere, or parmesan
- Breadcrumbs for topping
- Additional butter and grated cheese for topping
Instructions
- Cook the Chayote: Add chayote cubes to a pot with enough water to cover them. Add a pinch of salt and bring to a boil. Cover slightly and let cook for 20–25 minutes until tender. Drain thoroughly.
- Prepare the Meat Mixture: In a frying pan, heat oil and sauté the ham or turkey spam cubes until light brown. Add the chopped onion and cook until softened. Stir in parsley, thyme, Noubess Hot Sauce, and pepper. Remove from heat and set aside.
- Make the Béchamel Sauce: Melt butter in a saucepan, then stir in the flour. Cook for about a minute, then gradually whisk in the milk, stirring continuously. Once smooth, add the grated cheese and cook on low heat for 2–3 minutes until thickened. Remove from heat.
- Combine Ingredients: In a large bowl, mix the drained chayote with the meat mixture, then fold in the béchamel sauce. Pour the mixture into a buttered baking dish.
- Bake: Sprinkle breadcrumbs and extra grated cheese over the top. Dot with butter and bake at 375°F (190°C) for 20–25 minutes, or until the top is golden brown.
- Serve: Enjoy immediately with bread, as an appetizer, or as a side dish.
Notes
Cooking Tips
- Sautéed Shallots or Red Onion: Adds a slightly sweet, tangy taste that complements the dish.
- Cheese Blend: Use a combination of mild and sharp cheese for a more intense cheesy flavor.
- Seasoning Tip: For bold spices, season the chayote with Noubess Garlic Seasoning, Salt-free before mixing.
- Better the Next Day: The flavors develop and taste even better when reheated.
- Don’t Skimp on Cheese: A generous amount of cheese enhances the creamy, rich texture of the dish.
Perfect Pairings
Chayote au Gratin pairs well with:- A Side Salad: A fresh green salad with a light vinaigrette balances the richness of the dish.
- Steamed Leafy Vegetables: Spinach, kale, or Swiss chard complement the flavors without overpowering them.
- Crusty Bread: Perfect for scooping up the creamy chayote mixture.
Alternative Methods & Tips Milk Substitute:
- If you prefer, you can use heavy cream instead of making the béchamel sauce.
- Meatless Version: Simply omit the ham or spam for a vegetarian-friendly dish.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on April 11, 2015. Revised and republished.
