Entree: Martinique – Southern Culinary Region – Gratin de Christophine (Baked chayote gratin in creamy béchamel with cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 3 medium christophines (chayote), about 1¾ lb (800 g) total, peeled, halved, and cored
- 2 tbsp (30 ml) unsalted butter for boiling
- 3 tbsp (45 g) unsalted butter for béchamel
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 1 tsp (5 g) sea salt, adjust to taste
- ½ tsp (2 g) freshly ground black pepper
- 6 oz (170 g) cooked smoked ham, diced (optional) — approx. usable weight
- 1 cup (100 g) grated Gruyère or Emmental cheese, divided
- 1/4 cup (30 g) plain breadcrumbs for topping
- 1 tbsp (15 ml) olive oil or melted butter to toss with breadcrumbs
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Butter a shallow gratin or baking dish (about 9x9 inches / 23x23 cm).
2. Bring a large pot of salted water to a boil with 2 tbsp (30 ml) butter. Add the peeled and halved christophines and simmer until just tender when pierced with a knife, about 15–20 minutes. Drain and let cool slightly, then slice into ¼-inch (6 mm) slices.
3. While the christophines cook, make the béchamel: melt 3 tbsp (45 g) butter in a saucepan over medium heat. Whisk in the flour and cook 1–2 minutes without browning.
4. Gradually whisk in the warmed milk until smooth. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and stir in nutmeg, salt, and pepper. Reserve ½ cup (50 g) grated cheese to mix into topping.
5. If using, fold the diced cooked ham into the béchamel, then gently fold in half the sliced christophines so they are evenly coated.
6. Layer the remaining christophine slices in the prepared dish, pour the béchamel with ham over the top, and smooth the surface. Sprinkle the remaining ½ cup (50 g) grated cheese evenly over the béchamel.
7. Mix the breadcrumbs with 1 tbsp (15 ml) olive oil or melted butter and the reserved ½ cup (50 g) cheese, then scatter over the gratin.
8. Bake in the preheated oven until the top is golden and bubbling, about 25–30 minutes. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
9. Let the gratin rest 5 minutes before sprinkling with chopped parsley and serving warm alongside a simple green salad or as a main with crusty bread.