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Gratin of Chayotes and Potatoes
Preparation info
6
servings- Difficulty
Easy
Appears in
Published 1986
Traditional creamed potatoes—with a few twists. Potato dice are combined with pale green chayote cubes and baked in a creamy sauce that turns apricot from the minced red peppers. Although the nutmeg may sound excessive, it isn’t, if you use fluffy, freshly grated nutmeg; in fact, it is quite delicate.
Ingredients
1¼ pounds 1¼ pounds
Method
- Cut chayotes (and seed) in ½-inch dice. Peel potatoes and cut in dice the same size. Drop potatoes into pot of boiling salted water. Boil about 2 minutes, until half-cooked. Add chayotes and boil about 3-4 minutes longer, until tender. Drain.
- Melt 2 tablespoons butter in saucepan over low heat. Stir in shallots and pepper and cook until soft, about 10 minutes.