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Gratin Christophine (Chayote Squash Recipe)


Whether it's called 'chayote' in English, 'christophine' in French or 'Trái Su Su' in Vietnamese, the vegetable is from the same family as squash.

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Gratin Christophine (Chayote Squash Recipe) 1 Picture


  • 3 white cristophines (chayotes)
  • 1 tbsp coriander
  • 1 clove of garlic chopped
  • 2 white onions chopped
  • 1 red pepper
  • 6 sheets of filo paper
  • 10cl milk
  • 10cl coconut milk
  • 10cl of cooking of the cristophines
  • 20g butter
  • 20g cornstarch
  • 1 tsp Creole spices
  • 100g of goat cheese
  • Salt
  • pepper
  • Olive oil


Level of difficulty Average
Cooking time 70mins
Cost Average budget


Step 1

Cut the chayote in half and then cook them in water with salt for 30 minutes. Then leave to cool.

Step 2

Peel and seed the peppers and cut it into cubes. In a skillet, fry the chopped onions in a bit of olive oil.

Step 3

Add the peppers, salt and pepper and simmer until it is cooked - Peel and remove the insides of the chayote.

Step 4

Cut the chayotes into small cubes and add to the pepper. Add the garlic and the chopped cilantro. Cook 20 minutes over a medium heat.

Step 5

For the sauce
Make a white roux with the butter and cornstarch. Add the liquid gradually, while whisking. Add goat cheese and Creole.

Step 6

Line 4 ramekins with filo paper. Cut the other two sheets in half. Put a half sheet of brick in each ramekin (bouillon bowl) so as to give a little height.

Step 7

Preheat the oven to 150°C. Mix the sauce with vegetables.

Step 8

Place a bit of the mixture into each ramekin. µ
Sprinkle with grated goat cheese.

Step 9

Bake for approximately 20 minutes and serve with a grilled meat.

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