Creamy Chayote Gratin A SpanishInspired Delight
Craving Creamy Chayote recipes Discover our secret to a flavorful gratin with chorizo manchego The nutty texture and rich flavor transform this humble dish Perf
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen20.com.
Cooking tools:
- Skillet
- Saute pan
- Baking dish
- Grater
- Chef's knife
- Mandoline
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Oven
- Stove
- Peeler
- Mixing bowl
- Colander
- Spoon
- Spatula
- Paper towel
- Pastry brush
- Cooling rack
- Plate
- Serving platter
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
- freshly ground black pepper
- 1/4 cup (30g) breadcrumbs (panko preferred)
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