Summer Succotash Gratin

By khojnicki

Ingredients

• 2 tbsp unsalted butter
• 1/4 c EVOO
• 1 small white onion, finely chopped
• 3 large garlic cloves, minced
• 1 large red bell pepper, finely chopped
• 3 c fresh corn kernels
• 1/2 lb green beans, cut into 1" pieces
• 3 c fava beans or lima beans, thawed
• 1 tsp aleppo pepper
• Salt and freshly ground black pepper
• 1/2 c vegetable stock
• 2 tbsp chopped basil
• 2 tbsp chopped chives
• 1 c heavy cream
• 2 large eggs, beaten
• 3/4 c panko
• 4 oz shredded gruyere cheese

Details

Servings 10
Preparation time 40mins
Cooking time 115mins

Preparation

Step 1

Preheat oven to 425 degrees F and position a rack in the center. In a large, deep skillet, melt the butter in 2 tbsp of the oil. Add the onion and garlic, and cook over moderate heat, stirring, until softened, 5 mins. Add the bell pepper, corn, green beans, fava beans and aleppo, season with salt and pepper and cook, stirring until the beans are crisp tender, 3 mins. Add the stock and simmer until evaporated, about 3 mins.

Transfer the vegetables to a large baking dish and let cool slightly. Stir in the basil, chives, cream and eggs.

In a small bowl, toss the panko with the shredded cheese and remaining tbsp of oil. Season with salt and pepper and sprinkle over the top of the casserole dish. Bake for 10 mins and then broil for 3 mins. Let stand for 10 mins, then serve.