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Summer Succotash Gratin

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

  • Total Time:
  • Servings: 10

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  • 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)


  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.

Contributed By Photo © John Kernick Published July 2013

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