Keto Chayote Gratin Recipe - Cheesy Low Carb Gratin! (2024)

Firstly, I’m not sure whether to call this a Chayote Gratin or a Scalloped Chayote. You can tell me in the comments which one this recipe fits better.

What I can tell you is that this is the perfect low-carb gratin to satisfy your rich potato side dish cravings! I’ve been experimenting a lot lately with chayote squash recipes and this is a favorite so far.

It’s cheesy and creamy and satisfy that craving for a rich side dish you’d typically make at holiday dinners or on Sundays occasionally.

Related: My Fool-Proof Method of Getting into Ketosis in 24 Hours

Chayote Squash

Chayote, also called Christophene in some Caribbean countries and actually referred to as cho-cho in Jamaica, is a member of the squash family. It’s pear-shaped with sometimes prickly skin and has a seed inside, which technically makes it a fruit.

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Like I said, sometimes prickly, sometimes not. Go figure. They’re typically used in soups and I was absolutely not a fan. The flavor is slightly bitter in a soup or liquid stew.

However, I’ve seen them used on Instagram in a number of stir-fry dishes and even as a dupe for apple pie, and I figured I’d give it another try since it’s so inexpensive and so widely available.

The texture is very similar to that of an American pear or an apple, and I can see how it would work well as a swap for potatoes.

Related: If you’re not losing weight on the keto diet, this may be the biggest reason why.

Chayote Stir-Fry

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I first tried it out in a simple stir-fry. To prepare your chayote, peel it if it’s prickly, or just wash it well and deseed it. Slice it thinly and add it to a pan with garlic and coconut oil.

It was delicious this way, with salt, pepper, garlic, and onion powder added. I paired it with the curry chicken above, and it was the perfect potato dupe. It absorbed my curry gravy and gave me the comforting mouthfeel I am used to when eating curry with rice, potatoes, or roti.

After trying it a few times like this, I was ready for a fancier dish, like this chayote gratin.

What You Need to Make Chayote Gratin

Here is a list of the ingredients required to make this delicious chayote gratin.

• 4chayotespeeled and thinly sliced
• 1tbspcoconut oil
• 1tbspbutter
• 3clovesgarlicchopped
• 1smallonionchopped
• 1tbspBadia Complete Seasoning
• 1/2cupheavy cream
• 2tbspbone broth or stock
• salt and pepperto taste
• 1cupsharp cheddarshredded
• 1cupmozzarellashredded, divided

How to Make Chayote Gratin

1. Heat oven to 350° F
2. Add garlic and onion to coconut oil and melted butter over medium heat. Cook for 30 seconds till onions are soft
3. Add heavy cream andBadia Complete Seasoningto the pan. Add any other seasonings at this point as well.
4. Add cheddarcheese and half of the mozzarella
5. Add in your chayote. If the sauce is too thick, add bone broth or stock.
6. Bake for 40 minutes, then add the remaining mozzarella to the top of the pan and broil for an additional 5 minutes. Enjoy!

What to Serve Chayote Gratin With

This delicious chayote gratin will go with anything, but here are a few options for you!

• Baked Pork Tenderloin
• Instant Pot BBQ Chicken
• Tender and Juicy Air Fryer Ribeye Steak
• Garlic Herb Roasted Whole Chicken

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I decided to try it in a gratin dish. Or is it scalloped? Do you need to blend out the veggies/potatoes to make it a chayote gratin? Whatever the case, I sliced up my chayotes thinly and got started.

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Next, get some garlic and onions going in coconut oil and butter.

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I added my heavy cream and loads of seasonings, then my cheese to make the sauce. Then dumped my chayotes in. I think next time I will sautee them over high heat first or grill them up to get a nice char on them before this step. I can see that adding an awesome layer of flavor.

If your sauce is too thick, add a bit of stock or bone broth to it, but not too much since the chayotes will spring a bit of their own liquids while baking.

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I put the whole pot in the oven since I was using my favorite dutchie, but you can also transfer it to a glass pan at this stage and place it in a 350° oven.

I added cheese to the top and placed it under the broiler for the last 5 minutes to get that perfect top.

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So how was it? Delicious!!!! I can’t tell you how much I enjoyed this chayote gratin dish. It was rich, creamy, and so satisfying.

I wasn’t the only one singing its praises. All other carby members of my household, including my kiddo, enjoyed every last bite. It’s definitely a winner and a recipe you MUST try.

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Here it is served with Rosemary Pork Chops and steamed, buttery greens.

If this recipe intrigues you, please save it to Pinterest to try later! Let me know if you try it and how it turns out for you.