Name: Corn and Tomato Gratin
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 6 to 8 (side dish) servings
Ingredients: 1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise nto 1/2-inch-thick slices; 2 teaspoons salt; 1 teaspoon black pepper; 4 cups fresh corn kernels (from 6 to 8 ears); 1 cup whole milk; 1/2 cup heavy cream; 2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust); 1/2 cup chopped fresh basil; 1 oz finely grated parmesan (1/2 cup); 3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

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Photo by Romulo Yanes

This hearty gratin resembles a savory bread pudding. Tomatoes, aromatic basil, and parmesan cheese give it an Italian flair.

Cooks' note:

Gratin can be assembled, but not baked, 4 hours ahead and chilled, covered. Let stand at room temperature 30 minutes before baking.

Recipe notes

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