Summer Succotash Gratin

Serving Size: 10
Prep Time:
Total Time:


  • 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)


  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.

Best Chicken Breast Recipes Ever
Amazing Gluten-Free Recipes
Fast Chicken Recipes
Best Burgers in the U.S.
Best Pizza Places in the U.S.

Recipe Credit: Michael Romano
Photo Credit: John Kemick