Gratin de Christophene
by Paula Lalbachan
4 Chayote squash
1 tsp. salt
2 tbsp. oil
2 onions, chopped
2 garlic cloves, minced
4 green onions
1 tbsp. chopped parsley
1 tbsp. flour
1/4 c. milk
1 c. Gruyere
1/2 c. breadcrumbs
Halve each squash. Remove the core. Place in a saucepan, add enough water to cover and 1 tsp. salt. Boil until tender, about 30 minutes.
Scoop out the flesh, place in a bowl and mash. Set shells in a baking dish.
Heat oil over medium heat, add onions and garlic. Saute until golden brown, about 5 minutes.
Add flour, stir to cook, add milk, stir for 1 minute.
Add the cheese and squash.
Stir well, spoon into squash cavities.
Top with breadcrumbs and pepper.
Place in a preheated 400 degree oven and bake for 15 minutes, or until golden brown.
This recipe is from The Complete Caribbean Cookbook by Pamela Lalbachan.
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