准备

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。用1/2茶匙擦拭2夸脱的浅绿色菜肴。黄油。

  In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.

  In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.

  Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.

  将奶油和鸡汤混合在2杯液体测量中。加入柠檬皮，1/2茶匙。盐和一些胡椒粉。搅拌均匀。

  In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.

  用箔纸盖住20分钟。取下箔纸，继续烘烤，直到用叉子用叉子刺穿约25分钟时，将碎面包馅的浇头深金黄色，南瓜和土豆变软。液体应在蔬菜表面下方冒泡，在锅边缘周围留下褐色的碎屑。上菜前冷却20至25分钟。