This hearty gratin resembles a savory bread pudding. Tomatoes, aromatic basil, and parmesan cheese give it an Italian flair. Ingredients 1 1/2 pounds red or yellow tomatoes (4 medium), cut crosswise into 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 Fresh basil chopped 1 ounce finely grated parmesan (1/2 cup) 3/4 stick Unsalted butter (6 tablespoons) cut into small pieces, plus more for buttering pan

Instructions
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, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.

Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.

Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.

Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.


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Yields: 6 Servings
     Gourmet magazine, September 2006, page 152

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

I made this for Thanksgiving and it was a little too runny. I think drier bread crumbs or, as suggested, panko would help. I used frozen corn and that may have added some liquid. Good flavor though.

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