Chayote Au Gratin
ediblesouthflorida.ediblecommunities.com
This easy recipe, adapted from Marjorie Kinnan Rawlings’ Cross Creek Cookery, makes a good accompaniment to roast or fish.
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 ediblesouthflorida.ediblecommunities.com.
Ingredients
- 3 large chayote, peeled, cut into 1/2-inch slices
- 2 tablespoons butter, plus additional for buttering ramekins
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
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