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+ servings

Chayote au Gratin

Chayote au Gratin is a tasty side dish for dinner and even brunch. With meat o meatless, the spices and a wonderful and falvorful gourmet hot sauce make the Chayote dish even more flavorful.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Side Dish, Side Dishes
Servings 6
Calories 210 kcal


  • 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 Mango Sauce optional
  • oil for frying
  • 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


  • Add chayotes cubes to a pot with enough water to cover. Add a little bit of salt and bring to a boil. Cover ajar and let cook for 20 to 25 minutes. Remove from heat and drain, discard water.
  • In a frying pan, add oil and fry the ham or spam cubes until they start turning light brown and then add onion. Stir to mix the following ingredients, parsley, thyme, Mango Gourmet Hot Sauce and pepper to taste. Let mixture cook until onion are halfway cooked. Remove from heat and set aside.
  • To make the béchamel sauce, heat the butter in a saucepan and add flour. Stir to blend. (Best to use a wooden spoon). Once the butter and the flour are well mixed, gradually add milk while stirring. Once the milk is fully mixed with the flour mixture, add grated cheese. Stir and let mixture cook for about 2 - 3 minutes on low heat. Mixture should be thick. Remove from heat and set aside.
  • In a large bowl mix the chayotes with meat mixture then fold in béchamel sauce. Add mixture to a prepared buttered dish. Sprinkle with breadcrumbs and more grated cheese. Add a few dots of butter and bake at 375 degree Fahrenheit for 20 to 25 minutes until the top is starting to turn brown.
  • Remove and serve immediately with bread as an appetizer or as a side dish.
  • Note: the béchamel sauce must be thick because the chayotes will release more water. Make sure you drain them thoroughly before mixing all ingredients.


Calories: 210kcalCarbohydrates: 12gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 523mgPotassium: 322mgFiber: 2gSugar: 6gVitamin A: 451IUVitamin C: 14mgCalcium: 313mgIron: 1mg
Keyword chayote, chayote recipes, chocho, christophine
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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