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Title: Chayote and Potato Au Gratin
Categories: Casserole Cheese Side Vegetable
Yield: 4 Servings
| 2 | md | Chayotes |
| 2 | md | Red potatoes; chopped - (about 2 cups) |
| 2 | tb | Margarine or butter |
| 4 | ts | All-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 1 | c | Milk |
| 1 | tb | Chopped pimiento |
| Salt and pepper; to taste | ||
| 3/4 | c | Soft bread crumbs (1 slice) |
| 1/4 | c | Finely shredded or grated Parmesan cheese |
| 1 | tb | Margarine or butter; melted |
In a large saucepan, cook whole chayotes, covered, in enough boiling salted water to cover, about 40 minutes or until tender. Drain. When cool enough to handle, halve chayotes lengthwise. Use a spoon to remove seeds. Scoop out pulp to within 1/2" of skin; discard pulp. Set aside halves.
Meanwhile in a medium saucepan, cook potatoes, uncovered, in boiling salted water for 5 to 7 minutes or until tender. Drain and set aside.
In the same medium saucepan, melt margarine or butter; stir in flour, salt and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in potatoes and pimiento.
Season the insides of chayote halves lightly with salt and pepper. Place halves, cut side up, in a 2 quart square baking dish. Spoon potato mixture into halves.
In a small bowl, toss together the bread crumbs, Parmesan and the 1 tb. melted margarine. Sprinkle atop the chayote halves (can be refrigerated at this point). Bake at 350 F., uncovered, for 25 minutes or until light brown and heated through.
Nutrition facts per serving: 268 calories; 12 gm total fat (2 gm saturated fat); 9 mg cholesterol; 396 mg sodium, 34 gm carbohydrates, 3 gm fiber and 8 gm protein. Daily Values: 65% vitamin A; 39% vitamin C; 15% calcium and 14% iron.
"To fix ahead, prepare the filling and spoon it into chayote halves; cover and refrigerate for up to 4 hours. Simply add a few extra minutes to the baking time to heat through."
From Joy Taylor's "Winter Fresh: Best-of-the Season Recipes" article in "Better Homes and Gardens," Vol. 74, No. 3. Pg. 212. Electronic format by Cathy Harned. From: Cathy Harned Date: 03-13-96
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