Summer Succotash Gratin

By Cubby

Ingredients

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

Details

Servings 10
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 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.

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 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.

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.