Gratin de christophines

Name: Gratin de christophines
Total time: 70 min
Yield: Serves 4
Cuisine: Martinique
Ingredients: 4 chayotes (350 g / 12 oz each); 2 gray shallots, finely chopped; 2 cloves pink garlic, chopped; 100 g (3½ oz) smoked lardons; 200 ml (¾ cup) thick crème fraîche; 80 g (¾ cup) grated cheese; 40 g (½ cup) fine breadcrumbs; 1 pinch of grated nutmeg; 1 pinch of freshly ground pepper

Chayote gratin

⏱ 70 minServes 4Medium330 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4chayoteschayote), 350 g / 12 oz each
2gray shallots, finely chopped
2 clovespink garlic, chopped
100 g (3½ oz)smoked lardons
200 ml (¾ cup)thick crème fraîche
80 g (3 oz)grated cheese
40 g (1½ oz)fine breadcrumbs
1 pinchgrated nutmeg
1 pinchfreshly ground pepper

4 chayotes chayote), 350 g / 12 oz each
2 gray shallots, finely chopped
2 cloves pink garlic, chopped
100 g (3½ oz) smoked lardons
200 ml (¾ cup) thick crème fraîche
80 g (3 oz) grated cheese
40 g (1½ oz) fine breadcrumbs
1 pinch grated nutmeg
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 gratin dish (30 × 20 cm / 12 × 8 in)

1 large pot (24 cm / 9½ in)

1 skillet (24 cm / 9½ in) for the filling

Oven

03 — Method

Halve the chayotes and boil in salted water for 25 minutes. Drain and cool for 10 minutes.
Scoop out the flesh, leaving a 5 mm (¼ in) shell. Roughly chop the flesh and squeeze out the excess water.
Cook the lardons, shallots and garlic for 5 minutes, add the chayote and cook 5 minutes more over medium heat to dry it out.
Stir in the crème fraîche, nutmeg and pepper and cook 3 minutes until thick.
Preheat the oven to 200°C (400°F). Fill the shells, place in a gratin dish and top with cheese and breadcrumbs.
Bake for 20 minutes at 200°C (400°F) until golden and bubbling. Serve half a chayote per person.