Summer Garden Succotash Gratin

By: Hannah Lee Leidy
Photo by Felicia Perry Trujillo

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Serves 10

  • 3 tablespoons butter
  • ¼ cup olive oil, divided
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large green bell pepper, diced
  • 3 cups fresh corn kernels
  • ¼ pound green beans
  • ¼ pound yellow wax beans
  • 2 cups butter beans
  • 1 cup purple hull peas
  • 1 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • ¼ cup vegetable stock
  • 1 (14½-ounce) can diced tomatoes
  • 2 tablespoons chopped curly parsley
  • 2 tablespoons chopped chives
  • 1 cup heavy cream
  • 2 large eggs
  • 1 cup grated white cheddar cheese
  • ¾ cup Ritz cracker crumbs
  • ¼ cup grated Parmesan cheese
  1. Preheat oven to 400 degrees and position a rack in the center. In a large, deep skillet over medium heat, melt butter with 2 tablespoons oil. Add onion and garlic and cook, stirring frequently, until softened. Add next 7 ingredients and season with salt and pepper. Cook, stirring frequently, until beans are tender but still have some texture. Add stock and tomatoes and simmer until liquid has reduced. Transfer mixture to a large baking dish and set aside to cool to room temperature.
  2. Once the vegetables have cooled, stir in parsley, chives, cream, eggs, and cheddar. In a small bowl, toss Ritz crumbs with Parmesan cheese and remaining 2 tablespoons oil. Season topping with salt and pepper, then sprinkle over succotash. Bake until bubbling hot and crust is golden, about 15 to 20 minutes. Set aside for 10 minutes before serving.

From Durham’s Ultimate Seafood Joint.

  • From Ricky Moore, Saltbox Seafood Joint, Durham, North Carolina

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