Corn and Tomato Gratin

Corn and Tomato Gratin
Photo by Romulo Yanes

Ingredients

  • 1 ounce finely grated parmesan
  • 6 tablespoons unsalted butter
  • 4 cups fresh corn kernels
  • ½ cup fresh basil
  • 1 cup whole milk
  • 1 ½ pounds red or yellow tomatoes
  • 2 cups fresh bread crumbs (preferably from a day-old baguette)
  • + 3 more ingredients
    • 1 teaspoon black pepper
    • 2 teaspoons salt
    • ½ cup heavy cream

Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes. While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, ...

View full recipe at Epicurious

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