Fresh Lima Bean Gratins

Ingredients

• 1.5 cups cherry tomatoes halved
• 1 tablespoon flat parsley chopped
• 1.5 tablespoons flour all-purpose
• 2 cups half-and-half 
• 1.3 pounds lima beans *soaked overnight shelled
• 3 tablespoons olive oil extra-virgin
• 0.5 cup panko bread crumbs Japanese bread crumbs
• 45 servings salt and pepper freshly ground
• 1 pound shallots halved
• 8  thyme sprigs 
• 4 tablespoons butter unsalted melted

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• ramekin
• broiler

Directions

1. Preheat the oven to 42
2. In a large, deep ovenproof skillet, melt 3 tablespoons of the butter in the oil.
3. 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.
4. Meanwhile, in a large saucepan of salted water, cook the limas until just tender, 5 minutes.
5. Drain and cool under running water.
6. Spread on paper towels and pat dry.
7. Transfer the shallots and thyme to a plate; leave as much fat in the pan as possible. Lower the oven to 37
8. Strip the thyme leaves from the sprigs and return to the shallots.
9. Add the flour to the skillet and cook over moderately high heat, whisking, for 1 minute.
10. Add the half-and-half and simmer until thickened, 5 minutes.
11. 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.
12. In a bowl, toss the panko and parsley with the 1 tablespoon of melted butter; sprinkle over the gratins.
13. Bake for 30 minutes, until bubbling. Turn on the broiler and broil for 2 minutes, just until browned.
14. Let the gratins rest for 10 minutes before serving.