Ingredients Jump to Instructions ↓

  1. Red Bean, Sweet Potato and Summer Squash Gratin

  2. 3 cups diced sweet potato

  3. 2 tablespoons butter or vegetable oil

  4. 2 cups diced, summer squash or zuchhini or butternut

  5. 2 cloves garlic, minced

  6. 4-6 scallions, chopped

  7. 1 1/4 cups milk or coconut milk or soy milk

  8. 1 cup cooked or canned red beans or cannellini beans, drained

  9. 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried

  10. 1/2 teaspoon dried thyme

  11. 1/2 teaspoon ground black pepper

  12. 1/4 teaspoon ground cloves

  13. 1/4 teaspoon salt

  14. 1 cup shredded Gouda cheese

  15. 1/4 cup bread crumbs

  16. Place the sweet potatoes in boiling water to cover and boil for about 5 minutes. Drain and cool slightly. Discard the water.

  17. Preheat oven to 375 degs F. Melt the butter in a saucepan and add

  18. the summer squash,scallions, and garlic and saute for 5-7 minutes.

  19. Add the milk, beans and seasonings and cook over medium heat for about 5 minutes, stirring frequently. Place the potatoes in the

  20. bottom of a lightly greased 8 inch square casserole or gratin dish.

  21. Pour the vegetable-milk mixture over the potatoes and sprinkle with

  22. the Gouda and bread crumbs. Place in the oven and bake for 20

  23. minutes, until a crust forms on top. Remove from the oven and serve

  24. hot from the baking dish. Serves 4


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