👨‍🍳 Instructions

1. 1

   Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the cubed christophene and cook until tender, about 10-15 minutes.

   💡 Tip: Do not overcook; the christophene should be tender but not mushy.
2. 2

   Drain the christophene well and set aside. Preheat your oven to 350°F (175°C).

   💡 Tip: Ensuring the christophene is well-drained prevents a watery gratin.
3. 3

   In a large saucepan over medium heat, melt the butter. Add the chopped onion and minced garlic and sauté until softened and translucent, about 3-5 minutes.

   💡 Tip: Cook the aromatics gently to release their flavor without browning.
4. 4

   Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

   💡 Tip: Cooking the flour removes its raw taste.
5. 5

   Gradually whisk in the milk until the sauce is smooth and thickened. Bring to a gentle simmer.

   💡 Tip: Add milk slowly to prevent lumps.
6. 6

   Stir in 1 cup of the grated cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using).

   💡 Tip: Taste and adjust seasoning as needed.
7. 7

   Add the drained christophene to the cheese sauce and stir gently to combine.

   💡 Tip: Ensure all christophene pieces are coated in the sauce.
8. 8

   Pour the mixture into a greased baking dish. Sprinkle the remaining 1/2 cup of cheese and the breadcrumbs evenly over the top.

   💡 Tip: A mix of cheese and breadcrumbs provides a lovely crust.
9. 9

   Bake for 20-30 minutes, or until the top is golden brown and bubbly.

   💡 Tip: If the top browns too quickly, loosely tent with foil.
10. 10

    Let it rest for a few minutes before serving warm.

    💡 Tip: Resting allows the gratin to set slightly.