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Chayote Au Gratin

Ingredients:

  • 4 Chayote (3lbs)
  • 2 Tbsps. Olive Oil
  • 4 Tbsps. Butter
  • 3 Cloves Garlic, Minced
  • ¼ Cup All-Purpose Flour
  • 1 Tsp. Salt
  • 1 Tsp. Dijon Mustard
  • ¼ Tsp. Pepper
  • 2 Cups Whole Milk
  • 1 ½ Cups Shard Cheddar Cheese, Shredded
  • ½ Cup Parmesan Cheese, Grated
  • ½ Cup White Onion, Thinly Sliced
  • ¼ Cup Bread Crumbs

Instructions:

  1. Preheat oven to 350°F and coat a 9×13 baking dish with butter.
  2. Peel the chayote and slice in half lengthwise. Scoop out the seed and place the squash cut-side down on a cutting board. Cut into thin slices.
  3. Heat the olive oil in a frying pan on a medium heat and add the sliced chayote. Cook for about 5-8 minutes until the pieces are slightly golden.
  4. Add the butter and garlic to a large saucepan and melt the butter over medium heat. One the butter is melted, add the flour salt, mustard and pepper. Whisk the mixture and cook for about 1 minute.
  5. Add milk and whisk until well combined. Bring the mixture to a simmer, whisking occasionally.
  6. Remove from heat and add 1 cup of cheddar cheese and ½ cup parmesan cheese. Whisk the mixture until smooth.
  7. In a single layer, line the bottom of the baking dish with half of the onions. Pour about a cup of the sauce over the onions.
  8. Next, add the sliced chayote over the onions and cheese sauce.
  9. Layer the remaining onions over the chayote and top with the remaining cheese sauce.
  10. Bake uncovered at 350°F for 1 hour.
  11. In a small bowl mix the remaining cheddar cheese and bread crumbs. Remove the baking dish from the oven and sprinkle on top.
  12. Add the baking dish back into the oven and bake for another 15-20 minutes at 400°F or until the top and edges are browned and crisp.