For 4 people
For 4 people
Before you begin, preheat your oven to 180°C.
Cut the christophines in half lengthwise and remove the core.
Cook them in boiling salted water with a few bay leaves for 30 to 40 minutes, without removing the skin. To check if the chayote is fully cooked, wait until it becomes translucent.
Then remove the flesh with a spoon and mash it to obtain a puree with small pieces.
Peel the garlic and onion, then crush the garlic and finely chop the onion and parsley before adding them to the chayote puree. Mix everything together and set aside.
Then prepare your béchamel by melting butter in a saucepan over low heat, then add the flour and mix until you obtain a smooth paste.
Add the milk and a little nutmeg powder. Once the béchamel sauce is creamy and smooth, add it to the chayote puree and mix.
Add the bacon, mix everything together and pour your mixture into a gratin dish and sprinkle it with grated cheese.
Bake for 15 minutes until golden brown and golden brown.
Once cooked, serve your gratin with white meat or black pudding, or add pieces of Parma ham if you wish.
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