Chayote Soufflé Gratin with Garlic
A light and fluffy baked gratin that turns humble chayote into something truly special. Golden on top, tender inside — this budget-friendly soufflé is a crowd-pleaser that comes together in no time.
🛒 Ingredients
4 servings
- 2 medium chayotes (christophines)
- 2 garlic cloves, finely minced
- 2 tbsp olive oil
- ½ cup water
- 1½ cubes roasted chicken stock (optional)
- 4 eggs, separated
- 2 tbsp dried parsley
- 4 tbsp grated cheese (parmesan or gruyère)
- Butter for greasing
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Directions
- 1
Peel and dice the chayotes under cold running water to prevent their sticky sap from clinging to your hands.
- 2
Heat the oil in a skillet over medium heat and sauté the garlic until golden. Add the chayote, water, and crumbled stock cubes. Cover and cook until the chayote is completely tender, about 15 minutes.
- 3
Preheat oven to 425°F (220°C). In a clean bowl, beat the egg whites to stiff peaks. Gently fold in the egg yolks, dried parsley, and 3 tbsp of grated cheese, taking care not to deflate the whites.
- 4
Butter a baking dish generously. Drain the cooked chayote well and spread evenly across the dish.
- 5
Pour the egg mixture over the vegetables and shake the dish lightly so it settles between the pieces.
- 6
Sprinkle the remaining tablespoon of cheese on top and bake for 20 minutes, until puffed and golden brown. Serve immediately.
💡 Chef's Tip
The soufflé will deflate quickly once out of the oven, so serve right away. For extra flavour, add a pinch of nutmeg to the egg mixture. Zucchini works perfectly as a substitute for chayote.
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