Wednesday, August 11, 2010

Corn and Tomato Gratin

I was pleasantly surprised with how well this turned out. It's simple and a celebration of the wonderful vegetables that summer gives us. I keep wanting to think it's a main dish (maybe with chickpeas ...), but it's definitely more of a side. I substituted buttermilk for the whole milk which I think gave it a bit more flavour, but that's only because I have buttermilk to use up in the fridge. Feel free to use regular milk.

Corn and Tomato Gratin (from Gourmet Today)

680g tomatoes (4 medium), cut into 1/2 inch thick slices
salt and pepper
4 cups corn kernels (from 6 - 8 ears)
1 cup whole milk (or buttermilk)
1/2 cup heavy cream
2 cup bread crumbs
1/2 cup chopped fresh basil
1/2 cup grated Parmigiano-Reggiano
6 tbsp unsalted butter, cut into small pieces

1. Arrange tomato slices in a layer on a rack. Sprinkle with 1 tsp salt and 1/2 tsp pepper and let drain for 30 minutes.
2. Meanwhile, combine corn, milk, cream, and 1/2 tsp salt in a saucepan. Bring to a simmer over high heat. Reduce heat and simmer partially covered until corn is tender, about 5 minutes. Remove from heat and let cool.
3. Preheat oven to 375F and butter a shallow 2 qt baking dish.
4. Combine bread crumbs, basil, cheese, 3/4 tsp salt, and 1/2 tsp pepper in a bolw.
5. Arrange 1/3 tomato slices in baking dish. Cover with 1/3 of bread crumb mixture and dot with 1/3 of butter. Spoon half of corn mixture on top. Repeat. Top with remaining tomatoes, then bread crumbs, then butter.
6. Bake uncovered until golden and bubbling, 40 - 45 minutes. Cool for 15 minutes before serving.

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