Font ResizeTraditional creamed potatoes — with a few twists. Potato dice are combined with pale green chayote cubes and baked in a creamy sauce that turns apricot from the minced red peppers. Although the nutmeg may sound excessive, it isn't if you use freshly grated nutmeg; in fact, it is quite delicate.
1¼ pounds chayotes (2 medium), peeled
1¼ pounds potatoes
4 tablespoons butter
¼ cup chopped shallots
1 medium red bell pepper, chopped fine
2½ tablespoons flour
1¼ cups milk
1/3 cup heavy cream
¾ teaspoon salt
¾ teaspoon freshly grated nutmeg
White pepper to taste
¾ cup grated Parmesan or Gruyere cheese
1. Preheat oven to 350 degrees. Seed and cut chayotes into ½-inch dice. Peel potatoes and dice the same size. Drop potatoes into pot of boiling salted water. Boil about 2 minutes, until half-cooked. Add chayotes and boil about 3-4 minutes longer, until tender. Drain.
2. Melt 2 tablespoons butter in saucepan over low heat. Stir in shallots and pepper and cook until soft, about 10 minutes. Scoop into dish. In the same pan, melt remaining 2 tablespoons butter. Add flour and stir for a minute. Add milk and cream and stir with whisk over moderate heat until mixture boils and thickens. Lower heat and stir 2 minutes longer. Return shallots and pepper to the pan with sauce; add salt, nutmeg and
3. Spread potatoes and chayotes in shallow baking dish of about 8-cup capacity. Add sauce and mix gently with rubber spatula. Smooth top and sprinkle evenly with remaining ½ cup cheese. Cover with foil. (Can be made ahead, cooled and refrigerated; bring to room temperature and add 5-10 minutes to baking time if you do this.)
4. Bake in upper level of oven until bubbling, about 20 minutes. Remove foil and bake about 10-15 minutes longer, until lightly browned. Serve hot.
— Recipe from "Uncommon Fruits & Vegetables," by Elizabeth Schneider
Per serving: 300 calories, 10 g protein, 29 g carbohydrates, 17 g total fat, 11 g saturated fat, 55 mg cholesterol, 520 mg sodium, 3 g fiber. Calories from fat: 53 percent.
— Staff analysis
