1 small onion, finely chopped

1/4 cup (60 ml) butter

1/4 cup (60 ml) flour

2 cups (500 ml) hot milk

1 pinch ground nutmeg

1 pinch ground cloves

Salt and pepper

4 chayote, peeled under water (see note), thinly sliced

• 1 cup (250 ml) grated St. Paulin cheese, approximately or
• other cheese, grated

Preheat the oven to 180 °C (350 °F).

In a saucepan, sauté the onion in the butter. Add the flour and cook for 1 minute, while stirring. Add the milk and stir until it thickens. Sprinkle with the nutmeg and clove. Season with salt and pepper. Set aside.

In a pot of water, cook the chayote until al dente. Spread the chayote in a baking dish. Cover with the bechamel. Sprinkle with the cheese and bake for about 20 minutes. Brown under the broiler.

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