CHAYOTE & POTATO CASSEROLE

Chayote & Potato Casserole image

Provided by Bergy

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 lbs chayotes, peeled and cut int 1/2 inch cubes (including the seed)
1 1/4 lbs potatoes, peeled and cut into 1/2 inch cubes
4 tablespoons butter
1/4 cup shallot, chopped
1 medium red pepper, chopped fine
2 1/2 tablespoons flour
1 1/4 cups milk
1/3 cup heavy cream (I omit the cream and increase the milk but the cream is better)
salt & pepper
1/2 teaspoon nutmeg
3/4 cup parmesan cheese or 3/4 cup gruyere cheese, grated

Steps:

Boil the potatoes & chayotes until just tender about 3-4 minutes, drain.
Melt 2 tbsp butter in a skillet and stir fry the shallots& peppers until just tender apprx 6 minutes, remove from heat and pour into a dish Melt remaining butter in the same skillet, stir in the flour and when well browned slowly add the milk and cream, whisk over medium heat until the sauce boils and thickens, stir and cook 2 minutes longer Add the shallots& peppers to the sauce, add salt, pepper& nutmeg, stir in 1/4 cup of cheese Spread the potato& chayotes in a shallow baking dish, add sauce& mix gently Smoothe the top and sprinkle with 1/2 cup cheese.
Cover with foil& bake in 350F until bubbling (apprx 20 minutes), remove foil and allow the cheese to brown- 10 more minutes Serve hot.

Nutrition Facts : Calories 311.6, Fat 18.4, SaturatedFat 11.3, Cholesterol 56.6, Sodium 284.4, Carbohydrate 28.4, Fiber 4.2, Sugar 3.5, Protein 10.2