Summer Succotosh Gratin with Gluten Free Substitutions

Summer Succotosh Gratin with Gluten Free Substitutions

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 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 (GF use GF Panko)
  • 4 ounces Gruyère cheese, shredded (1 cup)

Directions

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