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Summer Squash, New Potato, and Sweet Pepper Gratin
- Active Time 25m
- Total Time 1h 10m
This is basically a fricot of summer vegetables, but adding a polenta-based topping gives the dish an unusual texture and presentation. The squash cooks down somewhat, leaving the sweet peppers and potatoes to provide the textured bites.
- 2 1/2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 green, red, or yellow sweet peppers, cut into 1/2-inch squares
- 7 or 8 assorted small summer squashes such as crookneck, pattypan and zucchini, in any combination, about 2 pounds total, cut into small dice
- 3 or 4 small new potatoes, about 1 pound total, unpeeled and diced in 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup polenta
- 1/4 cup fresh thyme leaves
- 2 eggs, lightly beaten
- 1 cup milk
- 3 tablespoons shredded Gruyere cheese
Preheat an oven to 350 degrees F.
Put 1 tablespoon of the butter and all of the olive oil in a skillet over medium heat. When the butter foams, add the onion, garlic, and sweet peppers, raise the heat to medium-high, and saute for 4 or 5 minutes. Add the squash and potatoes and saute for another 7 or 8 minutes, or until the vegetables have released some of their juices and the squash is tender. Sprinkle with 1/2 teaspoon each of the salt and pepper and remove from the heat. Set aside.
In a large bowl, mix together the flour, polenta, thyme and the remaining 1/2 teaspoon each salt and pepper. Stir in the eggs and milk and mix well.
Using 1/2 tablespoon of the remaining butter, grease a shallow gratin or other type of baking dish. Spoon the vegetable mixture into the dish and top with the polenta mixture; it should fill almost to the rim. Bake until a crust has formed and a knife inserted into the center comes out nearly clean, about 35 to 40 minutes. Dot with the remaining 1 tablespoon butter and sprinkle evenly with the Gruyere cheese. Return to the oven and continue to bake until the crust has browned slightly and the edges are bubbling and crispy, 7 to 10 minutes longer.
Serve hot or at room temperature.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
224 calories; 11g total fat; 69mg cholesterol; 429mg sodium; 25g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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