Indian Summer Gratin

Name: Indian Summer Gratin
Ingredients: 1 tablespoon unsalted butter; 12 teaspoon unsalted butter; 4 slices bacon; 1 12 cups fresh breadcrumbs; 12 cup finely grated parmigiano-reggiano cheese, plus; 2 tablespoons finely grated parmigiano-reggiano cheese; 1 tablespoon extra virgin olive oil; 1 12 teaspoons chopped fresh thyme leaves; kosher salt; 2 medium leeks, white and light green parts only, halved and sliced 1/4-inch thick (or one large); 2 teaspoons minced fresh garlic; 2 cups fresh corn kernels; freshly ground black pepper; 23 cup heavy cream; 34 cup low sodium chicken broth; 12 teaspoon finely grated lemon zest; 12 ounces peeled and seeded butternut squash, cut into 1/2-inch dice; 8 ounces yukon gold potatoes, cut into 1/2-inch dice

18 ingredients

1 steps

Ingredients

1 tablespoon unsalted butter
12 teaspoon unsalted butter
4 slices bacon
1 12 cups fresh breadcrumbs
12 cup finely grated parmigiano-reggiano cheese, plus
2 tablespoons finely grated parmigiano-reggiano cheese
1 tablespoon extra virgin olive oil
1 12 teaspoons chopped fresh thyme leaves
kosher salt
2 medium leeks, white and light green parts only, halved and sliced 1/4-inch thick (or one large)
2 teaspoons minced fresh garlic
2 cups fresh corn kernels
freshly ground black pepper
23 cup heavy cream
34 cup low sodium chicken broth
12 teaspoon finely grated lemon zest
12 ounces peeled and seeded butternut squash, cut into 1/2-inch dice
8 ounces yukon gold potatoes, cut into 1/2-inch dice

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.", "In a 12\" nonstick skillet over medium heat