Name: Chayote and Plantain Baked in Creamy Nutmeg Cheese Sauce
Yield: Serves 6
Ingredients: 2 tablespoons flour; 1 tablespoon grated nutmeg; 1¼ teaspoons kosher salt; ¾ cup grated Comté, Gruyère, or Parmesan cheese; 1½ cups whole milk; 1½ pounds half-ripe (yellow-skinned) plantains; ½ teaspoon white pepper; 2 medium chayotes; 1 tablespoon corn oil; 1/3 cup chopped shallots; 2 tablespoons butter

Fruity golden plantain and mild celadon chayote nestle in a light, custardy sauce fragrant with nutmeg. Serve with roast chicken or as a vegetable main course accompanied by a Salad of Treviso, Enokitake, Water Cress, and Hazelnuts. The dish can be made through step 5 and refrigerated to be baked later. For this, add 5 minutes extra baking time, or let the dish return to room temperature beforehand. (For information about