Steps
- Preheat the oven to 350°F / 180°C. Grease an 8in / 20cm baking dish.
- Peel, core, and cube 500g of chayotes. Boil in salted water for 20 minutes, until tender; drain and lightly mash.
- Heat a little vegetable oil in a skillet over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until lightly golden.
- Mix the chayote, onion mixture, and 100ml of crème fraîche. Season with salt and pepper, then spoon into the dish.
- Scatter over 100g of grated Edam cheese. Bake for 20 minutes, until the top is golden and crisp.