The Best Chayote au Gratin Recipes


  • 4 chayotes peeled, core remove, and cut in 1/2 to 1 inch cubes
  • 1 cup cooked ham or low sodium turkey spam cut in small cubes
  • 1 medium white onion chopped
  • 1 tbsp parsley chopped
  • 1 tsp thyme leaves only and chopped
  • 1/4 to 1/2 Gemma's Mango Gourmet Hot Sauce
  • oil for frying
  • pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 2 cups of milk
  • 1 cup grated cheese - asiago gruyere, or parmesan
  • Breadcrumbs for topping
  • Additional butter and grated cheese for topping


  • Add chayotes cubes to a pot with enough water to cover. Add a little bit of salt and bring to a boil. Cover ajar and let cook for 20 to 25 minutes. Remove from heat and drain, discard water. In a frying pan, add oil and fry the ham or spam cubes until they start turning light brown and then add onion. Stir to mix the following ingredients, parsley, thyme, Mango Gourmet Hot Sauce and pepper to taste. Let mixture cook until onion are halfway cooked. Remove from heat and set aside. To make the béchamel sauce, heat the butter in a saucepan and add flour. Stir to blend. (Best to use a wooden spoon). Once the butter and the flour are well mixed, gradually add milk while stirring. Once the milk is fully mixed with the flour mixture, add grated cheese. Stir and let mixture cook for about 2 - 3 minutes on low heat. Mixture should be thick. Remove from heat and set aside. In a large bowl mix chayotes with meat mixture then fold in béchamel sauce. Add mixture to a prepared buttered dish. Sprinkle with breadcrumbs and more grated cheese. Add a few dots of butter and bake at 375 degree Fahrenheit for 20 to 25 minutes until the top is starting to turn brown. Remove and serve immediately with bread as an appetizer or as a side dish.
  • Note: the béchamel sauce must be thick because the chayotes will release more water. Make sure you drain them thoroughly before mixing all ingredients.

Post a Comment