SUMMER SUCCOTASH GRATIN

SUMMER SUCCOTASH GRATIN image

Yield 10 servings

Number Of Ingredients 17

2 T unsalted butter
1/4 c EVOO
1 sm white onion, finely chopped
3 lg garlic cloves, minced
1 lg red bell pipper, finely chopped
3 c fresh corn kernels (from 4 lg ears)
1/2 lb green beans, cut into 1 inch length
3 c cooked fava beans or frozen lima beens, thawed
1 t Aleppo pepper (or Ancho pepper for more mild)
Salt and fresh gd black pepper
1/2 c veg stock
2 T chopped basil
2 T finely chopped chives
1 c heavy cream
2 lg eggs, beaten
3/4 c panko bread crumbs
4 oz Gruyere cheese, shredded (1 cup)

Steps:

1. 425 deg oven and position rack in middle 2. In lg, deep skillet, melt the butter in 2 T of the oil 3. Add the onion and garlic and cook over moderate heat, stirring until soft, 5 min 4. Add bell pepper, corn, green beans, fava beans, and Aleppo 5. Season w/ salt and pepper and cook, stirring until the beans are crisp-tender, 3 min. 6. Add stock and simmer until evaporated, about 3 min 7. Transfer the vegetables to large baking dish and let cook slightly. 8. Stir in the basil, chives, cream and eggs. 9. In sm bowl, toss the panko with the shredded cheese and the remaining 2 T of oil 10. Season the topping w/ salt and pepper and sprinkle over the succotash 11. Bake for 10 min until heated through 12. Turn on the broiler and broil in the center of oven for 3 min., until top is golden. 13. Let stand for 10 min, then serve.