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unsalted butter unsalted butter bacon fresh breadcrumbs cheese cheese extra-virgin olive oil thyme kosher salt leeks fresh garlic corn kernels freshly ground black pepper heavy cream chicken broth lemon zest butternut squash gold potatoes
Viewed: 63 - Published at: 9 months agoIngredients
- 1 tablespoon unsalted butter
- 12 teaspoon unsalted butter
- 4 slices bacon
- 1 12 cups fresh breadcrumbs
- 12 cup finely grated parmigiano-reggiano cheese, plus
- 2 tablespoons finely grated parmigiano-reggiano cheese
- 1 tablespoon extra virgin olive oil
- 1 12 teaspoons chopped fresh thyme leaves
- kosher salt
- 2 medium leeks, white and light green parts only, halved and sliced 1/4-inch thick (or one large)
- 2 teaspoons minced fresh garlic
- 2 cups fresh corn kernels
- freshly ground black pepper
- 23 cup heavy cream
- 34 cup low sodium chicken broth
- 12 teaspoon finely grated lemon zest
- 12 ounces peeled and seeded butternut squash, cut into 1/2-inch dice
- 8 ounces yukon gold potatoes, cut into 1/2-inch dice
Method
- Position rack in center of oven and preheat to 400 degrees.
- Rub a 2 quart shallow gratin dish with 1/2 teaspoon of butter.
- In a 12" nonstick skillet over medium heat, cook bacon until crisp, about 8 minutes.
- Transfer bacon to paper towels.
- Reserve 2 tablespoons of the bacon fat in the skillet; discard the remainder.
- When bacon is cool, crumble it and reserve.
- In a small bowl, combine 1 tablespoons of the crumbled bacon with the breadcrumbs, 2 tablespoons of the cheese, the olive oil, 1/2 teaspoon of the thyme, and a large pinch of salt.
- Add the remaining 1 tablespoons butter to the skillet with the bacon fat and melt over medium heat.
- Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6-7 minutes.
- Add the garlic and stir well.
- Add the corn, 1/4 teaspoons of salt, and a few grinds of pepper.
- Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2-3 minutes.
- Cool slightly.
- Combine cream and chicken broth in a 2 cup liquid measure.
- Add the lemon zest, 1/2 teaspoons salt, and a few grinds of pepper.
- Stir to mix well.
- In a large bowl combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 teaspoons thyme.
- Toss lightly to combine.
- Spread the mixture evenly in the gratin dish.
- Sprinkle the remaining cheese on top.
- Stir the cream mixture one more time and pour it over everything as evenly as possible, being sure to scrape out any seasonings from the cup.
- Press down on the veggies with a spatula so that the liquids surrounds them and everything is evenly distributed.
- Sprinkle the breadcrumb mixture evenly over all.
- Cover with foil and bake 20 minutes.
- Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes.
- The liquid should have bubbled below the surface of the veggies, leaving browned bits around the edges of the pan.
- Cool for 20-25 minutes before serving.
- For a main dish, try adding polish sausage.
