Ingredients:

  • 3 medium chayote squash (about 1.5 lbs / 680g), peeled and thinly sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon ground nutmeg
  • 1 cup (113g) shredded Manchego cheese, divided
  • 4 ounces (113g) Spanish chorizo, casing removed and crumbled
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (30g) breadcrumbs (panko preferred)

Instructions:

  1. Peel and thinly slice the chayote squash. Set aside.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add the crumbled chorizo and cook until browned and crispy. Remove from skillet and set aside.
  3. In the same skillet, melt remaining butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring constantly. Reduce heat to low and cook, stirring frequently, until thickened, about 5-7 minutes.
  4. Stir in nutmeg, salt, and pepper to taste. Remove from heat.
  5. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  6. Spread a thin layer of the béchamel sauce on the bottom of the baking dish. Layer half of the chayote slices on top, followed by half of the chorizo mixture and half of the cheese. Repeat layers, ending with a layer of chayote covered with the remaining béchamel.
  7. Sprinkle remaining cheese and breadcrumbs evenly over the top. Bake for 30-40 minutes, or until the top is golden brown and bubbly and the chayote is tender when pierced with a fork.
  8. Let the gratin rest for 10 minutes before serving. Garnish with fresh parsley. Find more chayote recipes online!