By | April 03, 2011


Preheat over to 400°. Boil chayote slices in salted boiling water until just tender, about 15-20 minutes. Drain. Butter 4 ramekins. Divide chayote slices between ramekins, sprinkle with salt and pepper, and pour heavy cream in each. Sprinkle with cheese. Bake until browned.

Serves 4 


  • 3 large chayote, peeled, cut into 1/2-inch slices
  • 2 tablespoons butter, plus additional for buttering ramekins
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese, grated
  • Salt and pepper to taste
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