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Scalloped Potatoes with Chyote

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Ingredients

  • #23
  • Barbo
  • MAJOR LCF POSTER!
  • Join Date: Jun 2007
  • Location: Southern Ca. San Juan Capistrano
  • Posts: 1,925
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  • Stats: 225/165/140
  • WOE: Low Carb Diabetic Plan
  • Start Date: August 2005 Linda of Ok
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  • So sorry it was watery. I drained the squash really well
  • and had no water in my baking dish. Did you slice it thin?
  • We used a mandolin and I pressure cooked it and then
  • cooled and drained it on paper towel. I don't think I said that
  • on recipe for which I apologize.
  • Scalloped Potatoes LC
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  • All I can say is that we love this dish and had it with BBQ ribs.
  • Potatoes Scalloped LC
  • Chayote
  • Serves 4-6
  • Melt butter in a 7”x11” Pyrex baking dish
  • 2 large chayote squash peeled, seeded
  • 1 oz. chopped onion or shallot (optional)
  • Cream cheese
  • Thin slices of Tillamook or other cheese
  • 1 egg beaten
  • 1/2 ½ c. LC milk
  • 1/2 ½ c. Cream
  • 2 rounded Tbs. CarbQuick
  • Salt and Pepper
  • Mandolin the squash or slice thin as for
  • scalloped potatoes.
  • Pressure cook for 2 min. Drain well on paper towels
  • Layer ½ of the chayote in buttered pan
  • Dot with cream cheese
  • Layer with thin slices of cheese
  • Salt and pepper layers
  • Repeat.
  • Beat egg with cream, milk, and CarbQuick
  • Pour over all.
  • Bake 350 for about 35-40 minutes. This should have
  • a custard like appearance and be slightly puffed.

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Preparation

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