Summer Succotash Gratin

Serving Size: 10
Prep Time:
Total Time:

Ingredients

  • 2 Tbsp unsalted butter
  • 0.75 cup panko bread crumbs
  • 2 large eggs, beaten
  • 1 cup heavy cream
  • 2 Tbsp finely chopped chives
  • 2 Tbsp chopped basil
  • 0.5 cup vegetable stock
  • freshly ground black pepper
  • Salt
  • 1 tsp Aleppo pepper
  • 3 cup cooked fava beans or frozen baby lima beans, thawed
  • 0.5 Pound green beans, cut into 1-inch lengths
  • 3 cup fresh corn kernels (from 4 large ears)
  • 1 large red bell pepper, finely chopped
  • 3 large garlic cloves, minced
  • 1 small white onion, finely chopped
  • 0.25 cup extra-virgin olive oil
  • 4 Ounce Gruyère cheese, shredded (1 cup)

Directions

  1. Preheat the oven to 425° and position a rack in the center. In a large, deep skillet, melt the butter in 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the bell pepper, corn, green beans, fava beans and Aleppo, season with salt and black pepper and cook, stirring, until the beans are crisp-tender, 3 minutes. Add the stock and simmer until evaporated, about 3 minutes.
  2. Transfer the vegetables to a large baking dish and let cool slightly. Stir in the basil, chives, cream and eggs.
  3. In a small bowl, toss the panko with the shredded cheese and the remaining 2 tablespoons of oil. Season the topping with salt and pepper; sprinkle over the succotash and bake for 10 minutes, until heated through.
  4. Turn on the broiler and broil in the center of the oven for about 3 minutes, just until the top is golden. Let the gratin stand for 10 minutes, then serve.

MAKE AHEAD The finished gratin can be refrigerated overnight. Reheat before serving.

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Recipe Credit: Michael Romano
Photo Credit: John Kemick