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Chayote au Gratin (Gratin de Chouchou)
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Chayote au gratin (gratin de chouchou) is a traditional dish from Reunion which consists of oven-baked chayotes with béchamel sauce and cheese.
Course: Main Course
Cuisine: Réunionese, Vegetarian
Servings: 6 people
Author: Mike Benayoun
  • 2 lb chayote (about 5 chayotes)
  • 4 tablespoons vegetable oil
  • 3 cloves garlic , minced
  • ½ teaspoon fresh chopped thyme leaves
For the bechamel
  • 2 cups milk
  • 6 oz. Gruyere (or Edam)
  • ½ cup flour
  • ¼ cup butter
  • ½ teaspoon ground nutmeg
  • 4 tablespoons breadcrumbs
  • Salt
  • Pepper
  1. Preheat oven to 420F/200C.

  2. Peel the chayotes. Cut into 1-inch (2,5cm) cubes.

  3. Place chayotes into a saucepan. Add oil, garlic, salt, pepper, and thyme.

  4. Cook over medium heat, stirring regularly until the chayotes have mostly evaporated, about 15 minutes.
  5. This preparation is called a daube (stew) and can be used as an accompaniment to meat and fish.
  6. Pour stew into a buttered gratin dish.
  1. Bring the milk to a boil in a saucepan.
  2. In another saucepan, melt butter over low heat.
  3. Once the butter is melted, add the flour and stir to incorporate both ingredients.
  4. Pour the milk gradually into the roux, while stirring vigorously with a whisk to avoid lumps.
  5. Continue stirring constantly, until reaching the desired consistency.
  6. Add salt, pepper and nutmeg.
  7. Add half of the cheese and stir to melt.
  8. Cover the chayotes with the cheese bechamel sauce.
  9. Sprinkle half the remaining grated cheese and bread crumbs.
  10. Broil in the oven for twenty minutes.