Cheesy Chayote Casserole
3 medium chayote, peeled
A few slices of thinly sliced onion
1 cup shredded Gruyere cheese or cheese of your choice
1 cup shredded cheddar
4 T chopped fresh parsley
1 C heavy cream (I didn’t have enough cream, so I subbed alfredo sauce)
S&P (I used seasoned salt, a dash of garlic powder, and a dash of Italian herbs)
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Preheat oven to 350. Spray bottom of casserole dish.
Cut chayote in half – parboil for 10-15 min. Cool.
Slice chayote into thin slices – place chayote and onion slices in a small casserole dish.
Season w/S&P.
Sprinkle cheese over top. Repeat layering.
Drizzle cream over chayote and top w/several dabs of butter.
Cover, bake 30-45 min. Uncover, and once it has set, add more cheddar and brown it. Although it didn't replace scalloped potatoes, it was good - DH really liked it!