Keto Chayote Gratin Recipe – Cheesy Low Carb Gratin!

Firstly, I’m not sure whether to call this a Chayote Gratin or Scalloped Chayote, you can tell me in the comments which one this recipe fits better.

What I can tell you is that this is the perfect low carb gratin to satisfy your rich potato side dish cravings! I’ve been experimenting a lot lately with chayote squash recipes and this is a favorite so far.

It’s cheesy and creamy and satisfy that craving for a rich side dish you’d typically make at holiday dinners or on Sundays occasionally.

Related: My Fool-Proof Method of Getting into Ketosis in 24 Hours

Chayote Squash

Chayote, also called Christophene in some Caribbean countries and actually referred to as cho-cho here in Jamaica, is a member of the squash family. It’s pear shaped with sometimes prickly skin and has a seed inside, which technically makes it a fruit?

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Like I said, sometimes prickly, sometimes not. Go figure. They’re typically used in soups here in Jamaica and I was absolutely not a fan. The flavor is slightly bitter in a soup or liquidy stew.

However I’ve seen them used on Instagram in a number of stir-fry dishes and even as a dupe for apple pie and I figured I’d give it another try since it’s so inexpensive here in Jamaica and so widely available.

The texture is very much like that of an American pear or an apple and I can see how it would work well as a swap for potatoes.

Related: If you’re not losing weight on the keto diet, this may be the biggest reason why.

Chayote Stir-Fry

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I first tried it out in a simple stir-fry. To prepare your chayote, peel it if it’s prickly or just wash it well and deseed it. Slice it thinly and add it to a pan with garlic and coconut oil already going.

It was delicious this way with simply salt, pepper, garlic and onion powder added to it. I paired it with curry chicken above and it was the perfect potato dupe, absorbing my curry gravy and giving me the comforting mouth feel I am used to when eating curry with rice, potatoes or roti.

After trying it a few times like this, I was ready for a fancier dish.

Chayote Gratin

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I decided to try it in a gratin dish. Or is it scalloped? Do you need to blend out the veggie/potato to make it a gratin? Whatever the case, I sliced up my chayotes thinly and got started.

Next, get some garlic and onions going in coconut oil and butter.

I added my heavy cream and loads of seasonings then my cheese to make the sauce. Then dumped my chayotes in. I think next time I will sautee them over high heat first or grill them up to get a nice char on them before this step. I can see that adding an awesome layer of flavor.

If your sauce is too thick, add a bit of stock or bone broth to it, but not too much since the chayotes will spring a bit of their own liquids while baking.

I put the whole pot in the oven since I was using my favorite dutchie but you can also transfer it to a glass pan at this stage and place it in a 350 degree oven.

Did you know you could buy chayotes on Amazon?

I added cheese to the top and placed it under the broiler for the last 5 minutes to get that perfect top.

So how was it? Delicious!!!! I can’t tell you how much I enjoyed this dish. It was rich, creamy and so satisfying.

I wasn’t the only one singing it’s praise, all other carby members of my household including my kiddo enjoyed every last bite. It’s definitely a winner and a recipe you MUST try.

Here it is served with Rosemary Pork Chops and steamed, buttery greens.

If this recipe intrigues you, please save it to Pinterest to try later! Let me know if you try it and how it turns out for you. You can leave a comment below or follow me on Instagram and tag me in your pics.