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Summer Vegetable Gratin


Preheat oven to 450°


1 lb. green beans snipped and cut into thirds
2 lbs. leeks, sliced
6 cobs’ worth fresh corn kernels
1 lb. heirloom tomatoes, diced and drained of liquid
2 lbs. button mushrooms, quartered
1/3 lb. butter
1/3 lb. rice flour
1 pinch nutmeg
½ qt. light cream
½ qt. milk
1 lb. Swiss cheese, grated
salt & pepper to taste


Blanch green beans, leeks and mushrooms. Combine in a bowl with the corn and tomatoes.

For the béchamel sauce:
Melt butter in a saucepan. Add the rice flour, milk, cream, nutmeg, salt & pepper while continuously whisking until the sauce boils. Turn heat down to low and cook for 5-10 minutes, whisking continually.

Add béchamel, little by little, to the vegetables. Add half of the Swiss cheese. Mix thoroughly and pour into an oven-safe gratin dish. Cover with remaining cheese and bake for 30 minutes or until cheese is browned.

Serve as a main course with a green salad, or as a side dish with fish, chicken or meat.