Ingredients:

  • 2 large chayote squash (approximately 1.5 lbs / 680g), peeled, halved, and thinly sliced
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 3 cloves garlic, minced
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups (approximately 170g) shredded Gruyere cheese, divided
  • 1 cup (approximately 113g) shredded sharp cheddar cheese, divided
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons breadcrumbs (plain or panko)
  • 1 tablespoon olive oil

Instructions:

  1. Peel, halve, and thinly slice the chayote using a mandoline or sharp knife. Chop the onion.
  2. Heat olive oil in a large saucepan over medium heat. Add the onion and cook until softened and translucent. Add garlic and cook until fragrant.
  3. Melt butter in the same saucepan. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, ensuring no lumps form.
  4. Bring the sauce to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. Stir in smoked paprika, nutmeg, cayenne pepper (if using), salt, and pepper. Remove from heat.
  5. Stir in 1 cup Gruyere cheese and 1/2 cup Cheddar cheese into the sauce until melted and smooth.
  6. Preheat oven to 375°F (190°C). Lightly grease the baking dish. Arrange a layer of chayote slices on the bottom of the dish, followed by a layer of the cheesy sauce. Repeat layers until all ingredients are used, finishing with a layer of sauce.
  7. Sprinkle the remaining Gruyere and Cheddar cheese over the top of the gratin. Sprinkle breadcrumbs over the top.
  8. Bake for 30-35 minutes, or until golden brown and bubbly.
  9. Let cool for 10 minutes before serving.