Mirliton and Root Vegetable Gratin

Preparation info

  • Makes about


    side portions
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This dish is a variation on the French classic gratin Savoyard and uses mirlitons, a favorite vegetable around New Orleans, which are called chayote elsewhere.


  • 2 slices lemon
  • 2 whole cloves
  • 1 tsp. black peppercorns<


  1. Preheat the oven to 400 degrees F.
  2. Bring a large saucepan of water to a rolling boil with the lemon, cloves, and peppercorns. Add the rutabaga slices (it helps to do this in a large sieve or a chinoise), boil for about 2 minutes, then remove and drain.