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Summer Succotash Gratin

© John Kernick

Summer Succotash Gratin

  • ACTIVE: 40 MIN
  • SERVINGS: 10

This big baked corn, red pepper, lima and green bean casserole has a crispy, cheesy topping.


  1. 2 tablespoons unsalted butter

  2. 1/4 cup extra-virgin olive oil

  3. 1 small white onion, finely chopped

  4. 3 large garlic cloves, minced

  5. 1 large red bell pepper, finely chopped

  6. 3 cups fresh corn kernels (from 4 large ears)

  7. 1/2 pound green beans, cut into 1-inch lengths

  8. 3 cups cooked fava beans or frozen baby lima beans, thawed

  9. 1 teaspoon Aleppo pepper

  10. Salt

  11. Freshly ground black pepper

  12. 1/2 cup vegetable stock

  13. 2 tablespoons chopped basil

  14. 2 tablespoons finely chopped chives

  15. 1 cup heavy cream

  16. 2 large eggs, beaten

  17. 3/4 cup panko bread crumbs

  18. 4 ounces 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.

Suggested Pairing

Full-bodied Côtes du Rhône Blanc.