Chayote & Potato Au Gratin
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Chayote & Potato Au Gratin
  Potato    Side dish    Vegetables  
Last updated 6/12/2012 12:57:14 AM. Recipe ID 19698. Report a problem with this recipe.
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      Title: Chayote & potato au gratin
 Categories: Casseroles, Cheese/eggs, Harned 1996, Side dish, Vegetables
      Yield: 4 Servings
      2 md Chayotes
      2 md Red potatoes; chopped
           -- (about 2 cups)
      2 tb Margarine or butter
      4 ts All-purpose flour
    1/4 ts Salt
    1/8 ts Ground nutmeg
      1 c  Milk
      1 tb Chopped pimiento
           Salt and pepper; to taste
    3/4 c  Soft bread crumbs (1 slice)
    1/4 c  Finely shredded or grated
           -Parmesan cheese
      1 tb Margarine or butter; melted
  In a large saucepan, cook whole chayotes, covered, in enough boiling
  salted water to cover, about 40 minutes or until tender. Drain. When
  cool enough to handle, halve chayotes lengthwise. Use a spoon to
  remove seeds. Scoop out pulp to within 1/2" of skin; discard pulp.
  Set aside halves.
  Meanwhile in a medium saucepan, cook potatoes, uncovered, in boiling
  salted water for 5 to 7 minutes or until tender. Drain and set aside.
  In the same medium saucepan, melt margarine or butter; stir in flour,
  salt and nutmeg.  Add milk all at once. Cook and stir until thickened
  and bubbly.  Cook and stir 1 minute more. Stir in potatoes and
  Season the insides of chayote halves lightly with salt and pepper.
  Place halves, cut side up, in a 2 quart square baking dish. Spoon
  potato mixture into halves.
  In a small bowl, toss together the bread crumbs, Parmesan and the 1
  tb. melted margarine.  Sprinkle atop the chayote halves (can be
  refrigerated at this point). Bake at 350 F., uncovered, for 25
  minutes or until light brown and heated through.
  Nutrition facts per serving: 268 calories; 12 gm total fat (2 gm
  saturated fat); 9 mg cholesterol; 396 mg sodium, 34 gm carbohydrates,
  3 gm fiber and 8 gm protein. Daily Values: 65% vitamin A; 39% vitamin
  C; 15% calcium and 14% iron.
  "To fix ahead, prepare the filling and spoon it into chayote halves;
  cover and refrigerate for up to 4 hours. Simply add a few extra
  minutes to the baking time to heat through."
  From Joy Taylor's "Winter Fresh: Best-of-the Season Recipes" article
  in "Better Homes and Gardens," Vol. 74, No. 3. Pg. 212. Electronic
  format by Cathy Harned.

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Recipe ID 19698 (Apr 03, 2005)

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