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unsalted butter bacon fresh breadcrumbs extra-virgin olive oil thyme kosher salt leeks fresh garlic corn kernels freshly ground black pepper heavy cream lower-salt chicken broth lemon zest butternut squash potatoes
Viewed: 90 - Published at: 4 years agoIngredients
- 1 Tbs. plus 1/2 tsp. unsalted butter
- 4 slices bacon
- 1-1/2 cups fresh breadcrumbs
- 1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
- 1 Tbs. extra-virgin olive oil
- 1-1/2 tsp. chopped fresh thyme leaves
- Kosher salt
- 1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
- 2 tsp. minced fresh garlic
- 1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
- Freshly ground black pepper
- 2/3 cup heavy cream
- 3/4 cup lower-salt chicken broth
- 1/2 tsp. finely grated lemon zest
- 12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
- 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)
Method
- Position rack in the center of the oven and heat the oven to 400°F. Rub a 2qt shallow gratin dish with 1/2 tsp. of the butter.
- In a 12" nonstick skillet over med heat, cook bacon until crisp, about 8 min. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. Crumble bacon.
- In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.
- Add the remaining 1 T 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 to 7 min. Add garlic and stir well. Add corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 3 min. Cool slightly.
- Combine cream and chicken broth in a 2C liquid measure. Add the lemon zest, 1/2 tsp. 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 tsp. thyme. Toss lightly to combine. Spread mixture evenly in the gratin dish. Sprinkle the remaining 1/2C Parmigiano on top. Stir cream mixture one more time and pour it over everything as evenly as possible. Press down on the veggies with a spatula so the liquid surrounds them and everything is evenly distributed. Sprinkle breadcrumb mixture evenly over all.
- Cover with foil and bake for 20min. Remove 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 min. Let cool for 20 to 25 min before serving.
