Ingredients
4 tbsp. unsalted butter
3 tbsp. extra-virgin olive oil
1 lb. shallots
8 sprig thyme
salt
Freshly ground pepper
4 c. shelled lima beans
1 1/2 tbsp. all-purpose flour
2 c. half-and-half
1 1/2 c. cherry tomatoes
1/2 c. panko (Japanese bread crumbs)
1 tbsp. Chopped flat leaf parsley
Preparation
Step 1Preheat the oven to 425 degrees F. In a large, deep ovenproof skillet, melt 3 tablespoons of the butter in the oil. Add the shallots and thyme, season with salt and pepper, and cook over high heat for 1 minute. Cover tightly and roast for about 30 minutes, until very tender.Step 2Meanwhile, in a large saucepan of salted water, cook the limas until just tender, 5 minutes. Drain and cool under running water. Spread on paper towels and pat dry.Step 3Transfer the shallots and thyme to a plate; leave as much fat in the pan as possible. Lower the oven to 375 degrees F. Strip the thyme leaves from the sprigs and return to the shallots. Add the flour to the skillet and cook over moderately high heat, whisking, for 1 minute. Add the half-and-half and simmer until thickened, 5 minutes. Remove from the heat. Stir in the limas, shallots, thyme, and tomatoes; season with salt and pepper. Spoon into six 1 1/2-cup ramekins and set on a baking sheet.Step 4In a bowl, toss the panko and parsley with the 1 tablespoon of melted butter; sprinkle over the gratins. Bake for 30 minutes, until bubbling. Turn on the broiler and broil for 2 minutes, just until browned. Let the gratins rest for 10 minutes before serving. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
