Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust

Name: Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust
Yield: 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

By Rick Rodgers

November 3, 2008

Recipe notes