Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon
Photo by Scott Phillips

Ingredients

  • ¾ cup lower-salt chicken broth
  • 1 large or 2 medium leeks (white and light-green parts only), halved and sliced ¼ inch thick
  • 1 Tbs. plus ½ tsp. unsalted butter
  • ½ tsp. finely grated lemon zest
  • 1-¾ to 2 cups fresh corn kernels (from 3 to 4 large ears)
  • 12 oz. peeled, seeded butternut squash, cut into ½-inch dice (about 2-½ cups)
  • 1-½ tsp. chopped fresh thyme leaves
  • + 9 more ingredients
    • Freshly ground black pepper
    • 2 tsp. minced fresh garlic
    • 1-½ cups fresh breadcrumbs
    • ½ cup plus 2 Tbs. finely grated Parmigiano-Reggiano
    • 1 Tbs. extra-virgin olive oil
    • 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-½ cups)
    • 4 slices bacon
    • 2/3 cup heavy cream
    • Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter. In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the s...

View full recipe at Fine Cooking

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