Summer Succotash Gratin Recipe

Name: Summer Succotash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Gruyere cheese, shredded (1 cup)

Servings: persons

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 Gruyere cheese, shredded (1 cup)

1
Preheat the oven to 425 and position a rack in the center.
2
In a large, deep skillet, melt the butter in 2 tablespoons of the oil.
3
Add the onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes.
4
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.
5
Add the stock and simmer until evaporated, about 3 minutes.
6
Transfer the vegetables to a large baking dish and let cool slightly.
7
Stir in the basil, chives, cream and eggs.
8
In a small bowl, toss the panko with the shredded cheese and the remaining 2 tablespoons of oil.
9
Season the topping with salt and pepper; sprinkle over the succotash and bake for 10 minutes, until heated through.
10
Turn on the broiler and broil in the center of the oven for about 3 minutes, just until the top is golden.
11
Let the gratin stand for 10 minutes, then serve.

1171

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/4 cup extra-virgin olive oil, 1 small white onion, finely chopped, 3 large garlic cloves, minced, and more.

Yes, Summer Succotash Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Succotash Gratin

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