Scalloped Squash, Red Pepper, And Corn Gratin With Cheddar Crust
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 tbsps
Butter (melted)2.5 tbsps
All-Purpose Flour1.5 cups
Whole Milk (hot)1 tsp
Hot Pepper Sauce2 tbsps
Olive Oil (divided)1.25 cups
Onion (diced)1 cup
Red Bell Pepper (diced)1 tsp
Rosemary (chopped fresh)Directions:
1
For sauce: Melt butter in heavy medium skillet over medium heat
2
Add flour and whisk 1 minute
3
Whisk in hot milk; whisk until mixture boils, thickens, and is smooth, about 5 minutes
4
Remove from heat
5
Add cheese and hot pepper sauce and whisk until cheese melts
6
Season sauce to taste with salt and pepper
7
Melt butter in heavy medium skillet over medium heat
8
Add flour and whisk 1 minute
9
Whisk in hot milk; whisk until mixture boils, thickens, and is smooth, about 5 minutes
10
Remove from heat
11
Add cheese and hot pepper sauce and whisk until cheese melts
12
Season sauce to taste with salt and pepper
13
For vegetables: Butter 11x7x2-inch glass baking dish
14
Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat
15
Add half of yellow squash and half of zucchini; sauté until crisp-tender, about 4 minutes
16
Transfer squash-zucchini mixture to large bowl
17
Repeat with 1/2 tablespoon oil and remaining yellow squash and zucchini
18
Heat remaining 1 tablespoon oil in same skillet over medium-high heat
19
Add onion, bell pepper, and garlic; sauté until onion is golden and pepper is tender, about 7 minutes
20
Stir in corn and rosemary
21
Transfer to bowl with squash-zucchini mixture
22
Mix in cheese sauce
23
Season to taste with salt and pepper
24
Transfer mixture to prepared dish
25
Dot with butter
26
(Can be prepared 1 day ahead
27
Cool slightly
28
Cover with foil and refrigerate
29
Before continuing, heat covered gratin in 400°F oven until warm but not hot, about 20 minutes
30
) Butter 11x7x2-inch glass baking dish
31
Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat
32
Add half of yellow squash and half of zucchini; sauté until crisp-tender, about 4 minutes
33
Transfer squash-zucchini mixture to large bowl
34
Repeat with 1/2 tablespoon oil and remaining yellow squash and zucchini
35
Heat remaining 1 tablespoon oil in same skillet over medium-high heat
36
Add onion, bell pepper, and garlic; sauté until onion is golden and pepper is tender, about 7 minutes
37
Stir in corn and rosemary
38
Transfer to bowl with squash-zucchini mixture
39
Mix in cheese sauce
40
Season to taste with salt and pepper
41
Transfer mixture to prepared dish
42
Dot with butter
43
(Can be prepared 1 day ahead
44
Cool slightly
45
Cover with foil and refrigerate
46
Before continuing, heat covered gratin in 400°F oven until warm but not hot, about 20 minutes
47
) For topping: Preheat oven to 400°F
48
Mix breadcrumbs, cheese, and melted butter in bowl until crumbs are coated with butter
49
Sprinkle crumbs evenly over gratin
50
Bake until vegetables are heated through and crumbs are crisp and golden, about 35 minutes
51
Preheat oven to 400°F
52
Mix breadcrumbs, cheese, and melted butter in bowl until crumbs are coated with butter
53
Sprinkle crumbs evenly over gratin
54
Bake until vegetables are heated through and crumbs are crisp and golden, about 35 minutes