Gratin sousout

Tender chayote slices beneath a smooth white sauce and a measured golden cheese topping.

Ingredients

• 900 g chayote flesh after peeling and removing any hard core
• 400 ml semi-skimmed milk
• 25 g butter
• 25 g wheat flour
• 80 g grated cheese, such as cheddar or Gruyère
• A small pinch of ground nutmeg
• Up to ¼ teaspoon salt, adjusted to the cheese
• Black pepper
• Drinking water for steaming

Preparation

Wash whole chayotes, peel carefully on a stable board and remove any hard core. Weigh 900 g prepared flesh and cut into even 5–7 mm slices.

Steam for about 15 minutes until tender but still manageable. Drain and spread out for 10 minutes to release steam and avoid diluting the sauce.

Preheat a conventional oven to 200 °C. Melt 25 g butter in a saucepan, add 25 g flour and stir over low heat for about 2 minutes without browning.

Gradually whisk in 400 ml milk. Bring to a gentle simmer and cook about 6 minutes, stirring, until smooth and coating a spoon. Add nutmeg, pepper and very little salt.

Arrange drained slices in a shallow ovenproof dish. Spread all the béchamel, then all 80 g cheese across the surface; no extra cheese is added inside the sauce.

Bake about 25 minutes until golden and hot through, extending slightly if necessary. Rest 5 minutes before dividing into four side portions.