Name: Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust
Yield: Makes 8 servings
Ingredients: 2 1/2 tablespoons butter; 2 1/2 tablespoons all purpose flour; 1 1/2 cups whole milk, hot; 3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese; 1/4 teaspoon hot pepper sauce; 2 tablespoons olive oil, divided; 1 pound medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick rounds; 1 pound medium-size zucchini, trimmed, cut into 1/2-inch-thick rounds; 1 1/4 cups diced onion; 1 cup diced red bell pepper; 1 garlic clove, minced; 1 cup frozen corn kernels, thawed; 1 teaspoon chopped fresh rosemary; 1 tablespoon butter, cut into 1/2-inch cubes; 1 1/2 cups (packed) fresh breadcrumbs made from crusty French bread (do not remove crust); 1/2 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 2 ounces); 1 1/2 tablespoons butter, melted

A creamy white cheddar cheese sauce makes this gratin luxurious enough to serve as a vegetarian main course.

Test-kitchen tip:

To make fresh breadcrumbs, cut bread into two-inch pieces and place in processor. Blend until bread is ground but some coarse crumbs remain.

Recipe notes

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