Indian Summer Gratin Recipe

Posted by
Rate It!
Indian Summer Gratin
Add your photo!
Ingredients
18
Count
Nutrition
368
Calories
Total time
46
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Position rack in center of oven and preheat to 400 degrees. Rub a 2 quart shallow gratin dish with 1/2 teaspoon of butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. For a main dish, try adding polish sausage.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 367.53 Kcal (1539 kJ)
Calories from fat 170.96 Kcal
% Daily Value*
Total Fat 19g 29%
Cholesterol 37.6mg 13%
Sodium 268.06mg 11%
Potassium 619.54mg 13%
Total Carbs 41.87g 14%
Sugars 5.3g 21%
Dietary Fiber 4.15g 17%
Protein 8.86g 18%
Vitamin C 23mg 38%
Vitamin A 0.6mg 20%
Iron 32.4mg 180%
Calcium 101.3mg 10%
Amount Per 100 g
Calories 113.5 Kcal (475 kJ)
Calories from fat 52.8 Kcal
% Daily Value*
Total Fat 5.87g 29%
Cholesterol 11.61mg 13%
Sodium 82.78mg 11%
Potassium 191.33mg 13%
Total Carbs 12.93g 14%
Sugars 1.64g 21%
Dietary Fiber 1.28g 17%
Protein 2.74g 18%
Vitamin C 7.1mg 38%
Vitamin A 0.2mg 20%
Iron 10mg 180%
Calcium 31.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top