Gratin de chouchou réunionnais

Name: Gratin de chouchou réunionnais
Total time: 65 min
Yield: Serves 4
Cuisine: Réunion
Ingredients: 4 chayote squash (350 g / 12 oz each); 1 yellow onion (120 g / 4 oz), sliced; 2 cloves pink garlic, chopped; 200 ml (¾ cup) thick crème fraîche; 80 g (¾ cup) grated cheese; 30 g (1 oz) unsalted butter; 1 sprig of fresh thyme; 1 pinch of grated nutmeg; 1 pinch of freshly ground pepper

Réunion chayote squash gratin

⏱ 65 minServes 4Easy310 kcal

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

01 — Ingredients4 servings

4chayote squashchayote) 350 g (12 oz) each
1yellow onion120 g / 4 oz), sliced
2 clovespink garlic, chopped
200 ml (¾ cup)thick crème fraîche
80 g (3 oz)grated cheese
30 g (1 oz)unsalted butter
1 sprigfresh thyme
1 pinchgrated nutmeg
1 pinchfreshly ground pepper

4 chayote squash chayote) 350 g (12 oz) each
1 yellow onion 120 g / 4 oz), sliced
2 cloves pink garlic, chopped
200 ml (¾ cup) thick crème fraîche
80 g (3 oz) grated cheese
30 g (1 oz) unsalted butter
1 sprig fresh thyme
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 saucepan (24 cm / 9½ in)

1 colander (22 cm / 9 in)

Oven

03 — Method

Peel the chayotes under running water to avoid the sticky sap, remove the fibrous core, then cut into even 2 cm (¾ in) cubes.
Cook the cubes in a saucepan of boiling salted water for 15 minutes until tender, then drain well in the colander, pressing a little.
Wipe out the saucepan and soften the onion and garlic in butter for 5 minutes with the thyme leaves, until golden and fragrant.
Return the drained chayote, add the cream, nutmeg and pepper, and simmer for 5 minutes, roughly mashing half the cubes with a fork.
Preheat the oven to 200 °C (400 °F), pour the mixture into the buttered gratin dish, then scatter the grated cheese over the top.
Bake for 20 minutes at 200 °C (400 °F) until golden and bubbling, then serve hot alongside a curry or a pork roast.