Grilled Pork over Succotash with Cauliflower Potato Gratin

I wasn’t sure what to call my veggie mix, but then ‘succotash’ popped in my head. I looked it up and thought it fit pretty well for what I made, minus the beans that a succotash usually includes. This dish mainly features the sides, so you can choose the meat of your choice to grill/bake and serve along the succotash and gratin. I used pork for this dinner, but chicken would also be good.

Gratin:
2 red skinned potatoes, cubed
1/3 small cauliflower, cut into bite sized pieces
¼ cup freshly grated Cheddar cheese
¼ cup freshly grated Parmesan cheese
½ cup of Gorgonzola cream sauce from my gnocchi recipe (minus the zucchini) http://dinnerwiththewelches.blogspot.com/2011/07/potato-gnocchi-in-gorgonzola-cream.html
Salt
Freshly cracked black pepper

Succotash:
1 ear of corn
½ green bell pepper, diced
1 carrot, diced
¼ small red onion, diced
Salt
Freshly cracked black pepper
EVOO

Gratin:

Preheat oven to 350 degrees. In a large pot, steam or boil potatoes and cauliflower together for about 10 minutes. I prefer to steam to keep the flavor and don’t boil out the nutrients. Drain and add to a casserole dish. Cover with cheese and cream sauce. Sprinkle with salt and pepper. Cover with aluminum foil and bake for 20 minutes. Broil uncovered for the last 5 minutes until brown cheese bubble form.

Succotash:

Boil corn in salted water for about 15 minutes. Drain, remove from pot and let cool so you can handle it. In a medium pan, heat EVOO over med-high heat, add peppers, carrot and onion. Sauté for a few minutes until they start to get tender. Using a sharp knife, cut corn off the cob and add to the veggies in the pan. Since the corn is already cooked you can add towards the end. Season with salt and pepper, to taste.

Plate by making a bed of succotash, top with grilled meat and serve with a side of gratin.