📝 About This Recipe
Transport your senses to the vibrant shores of Martinique and Guadeloupe with this elegant Gratin de Cristophine. This beloved Creole staple transforms the humble chayote squash into a luxurious, velvety masterpiece using a rich Béchamel infused with garlic and local spices. Topped with a golden, bubbly crust of Gruyère and breadcrumbs, it is the ultimate comfort food that perfectly balances delicate vegetable sweetness with savory island flair.
🥗 Ingredients
The Star Vegetable
- 3 large Cristophines (Chayote Squash) (firm and bright green)
- 1 tablespoon Lemon juice (to prevent oxidation)
- 1 teaspoon Salt (for the boiling water)
The Creole Aromatics
- 2 Shallots (finely minced)
- 3 Garlic cloves (crushed and minced)
- 2 stalks Scallions (Cives) (finely chopped, white and green parts)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Scotch Bonnet pepper (very finely minced, seeds removed for mild heat)
The Velvety Sauce
- 3 tablespoons Unsalted Butter (divided)
- 2 tablespoons All-purpose Flour
- 1.5 cups Whole Milk (warmed slightly)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- to taste Salt and Black Pepper
The Golden Crust
- 1 cup Gruyère or Emmental cheese (freshly grated)
- 1/2 cup Panko or fine breadcrumbs
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Slice the cristophines in half lengthwise. Place them in a large pot of salted water with a squeeze of lemon juice and boil for 20-25 minutes until the flesh is tender when pierced with a fork.
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2
Drain the cristophines and let them cool enough to handle. Using a spoon, carefully scoop out the flesh into a bowl, leaving the skins intact to act as 'shells' for stuffing later. Discard the central seed.
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3
Mash the scooped-out cristophine flesh with a fork or potato masher. If it seems very watery, place the mash in a fine-mesh sieve and press down gently to remove excess moisture.
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4
Preheat your oven to 400°F (200°C) and lightly grease a baking dish or the cristophine shells.
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5
In a medium skillet, melt 1 tablespoon of butter over medium heat. Sauté the shallots, garlic, scallions, and Scotch Bonnet pepper for 3-4 minutes until softened and fragrant but not browned.
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6
Stir the mashed cristophine and fresh thyme into the skillet with the aromatics. Cook for another 2-3 minutes to evaporate any remaining liquid. Set aside.
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7
In a separate small saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to create a light roux.
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8
Gradually whisk in the warm milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens enough to coat the back of a spoon.
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9
Season the Béchamel sauce with nutmeg, salt, and black pepper. Stir in half of the grated cheese until melted.
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10
Combine the cheese sauce with the cristophine mixture, stirring until well incorporated.
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11
Spoon the mixture back into the empty cristophine shells or spread evenly into a small gratin dish.
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12
Mix the breadcrumbs with the remaining cheese and sprinkle generously over the top.
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13
Bake for 15-20 minutes, or until the top is bubbly and a deep golden brown. For an extra crispy crust, broil for the last 2 minutes.
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14
Remove from the oven, garnish with fresh parsley, and let rest for 5 minutes before serving.
💡 Chef's Tips
Choose cristophines that are firm and heavy for their size; avoid any with soft spots. Removing excess moisture from the mashed squash is crucial to prevent a watery gratin. For a traditional touch, add a pinch of 'Quatre Épices' (Four Spices) to the Béchamel sauce. If you don't have Gruyère, a sharp white cheddar or even Parmesan makes a delicious substitute. To make it a main meal, you can stir in 1/2 cup of cooked salted cod (morue) or tiny bay shrimp.
🍽️ Serving Suggestions
Serve as a side dish to Grilled Snapper or Creole-style Roast Chicken. Pair with a crisp, chilled glass of French Rosé or a traditional Ti' Punch. Accompany with a simple green salad dressed in a lime and dijon vinaigrette. Pairs beautifully with Caribbean rice and peas or coconut rice. Serve as an elegant appetizer for a multi-course French-Caribbean dinner party.