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.
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?
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.
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.
If you’re lost and not sure how to get started with the keto diet, this meal plan is for you. It’s a fool-proof guide to winning at the high-fat, low-carb lifestyle.
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
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.
New to the keto diet? Start here! This will help you to figure out how to stick to this diet and make it a lifestyle for you.
- 4 chayotes peeled and thinly sliced
- 1 tbsp coconut oil
- 1 tbsp butter
- 3 cloves garlic chopped
- 1 small onion chopped
- 1 tbsp Badia Complete Seasoning
- 1/2 cup heavy cream
- 2 tbsp bone broth or stock
- salt and pepper to taste
- 1 cup sharp cheddar shredded
- 1 cup mozzarella shredded, divided
- Heat oven to 350 degrees F
- Add garlic and onion to coconut oil and melted butter over medium heat. Cook for 30 seconds till onions are soft
- Add heavy cream and Badia Complete Seasoning to pan. Add any other seasonings at this point as well.
- Add cheddar cheese and half of the mozzarella
- Add in your chayote. If sauce is too thick, add bone broth or stock.
- Bake for 40 minutes then add remaining mozzarella to top of pan and broil for an additional 5 minutes. Enjoy!
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.
Looking for a more complete guide to start or stick to the keto diet? My Ketogenic Diet 101 eBook is a complete, all-in-one resource for the ketogenic diet. This book includes all the need-to-know info about the keto diet, how it affects lifestyle diseases like diabetes, obesity, and high blood pressure plus over 45 recipes, checklists, and grocery list to get you started. Want the grocery list, quick start guide, and 7-day meal plan for free? Get it below.