Creamy Lima Bean Gratin
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: 10
This deliciously rich gratin is Robert Stehling's take on the Southern casseroles he refers to as "church-supper dishes."
- 4 tablespoons unsalted butter, 2 tablespoons melted
- 2 large leeks, white and tender green parts, thinly sliced crosswise
- 3/4 pound shiitake or cremini mushrooms, stems discarded and caps thinly sliced
- 3 cups chicken stock or low-sodium broth
- 3 cups heavy cream
- 2 bay leaves
- 1 tablespoon finely chopped tarragon
- Salt and freshly ground pepper
- Four 10-ounce boxes of frozen baby lima beans
- 1/2 cup fine, dry bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 400°. In a large skillet, melt 2 tablespoons of the butter. Add the sliced leeks and cook over low heat, stirring, until they are softened, about 3 minutes. Add the mushrooms, cover and cook over low heat, stirring occasionally, until they are tender, 15 minutes. Add the stock, cream, bay leaves and tarragon and bring to a boil. Season with salt and pepper and remove from the heat.
- Put the frozen lima beans in the bottom of a 12- to 14-cup glass or ceramic baking dish. Pour the hot cream mixture over the limas. Bake for 1 1/4 hours, or until the cream sauce is thickened.
- Preheat the broiler. In a small bowl, toss the bread crumbs with the Parmesan and melted butter. Sprinkle the crumbs over the lima beans and broil for about 1 minute, rotating the dish for even browning. Let the gratin stand for 15 minutes before serving.
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Congratulations to Mei Lin, winner of Top Chef Season 12.