‎Chayotte Au Gratin (Haitian Militon)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Cheddar is more widely available and less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive than aged parmesan.

Wash the chayote and peel it, removing the seeds.

Boil the chayote in water for about 10 minutes until cooked but not completely soft.

Chop the onion into small pieces.

Melt butter in a skillet, then add the chopped onions and sauté until translucent.

Add flour to the butter and onions, stirring to combine.

Slowly whisk in half of the milk, then add the other half while stirring continuously to avoid clumps.

If the sauce is too thick, add a little more milk until the desired consistency is reached.

Season the sauce with salt and pepper, then add a quarter cup of Parmesan cheese.

Cut the boiled chayote into small chunks and mix it with the bechamel sauce.

Transfer the mixture to a Pyrex dish and top with about 1 cup of grated cheese.

Preheat the oven to 350°F (175°C) and bake for about 20 minutes until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens