Gratin of christophines (chayotes)

Portions : 4

Preparation : 20 minutes

Cooking time : 55 to 60 minutes

Ingredients

• 1 kg (2 lb) Christophines, halved
• 250 ml (1 cup) bacon
• 1 onion, chopped
• 5 ml (1 tsp.) 4-spice blend
• 5 ml (1 tsp.) thyme, leaves removed
• 2 garlic cloves, chopped
• 125 ml (1/2 cup) 35% cream
• 60 ml (4 tbsp.) parsley leaves, chopped
• 250 ml (1 cup) flour
• 250 ml (1 cup) mozzarella, grated or other
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. Cook Christophines in a pot of boiling water for 20 minutes.
3. Remove from the water, let cool, then remove the skin and mashed potato the flesh to make a purée.
4. In a hot frying pan, brown the bacon.
5. Add the onion and allow to brown slightly.
6. Add the 4-spice blend, thyme, garlic, salt and pepper and mix. Check seasoning.
7. Stir into the mashed potatoes.
8. Add cream, parsley, flour and mix. Check seasoning.
9. Pour the mixture into a gratin dish, cover with cheese and bake for 30 minutes.