Corn & Tomato Gratin

Adapted from Ruth Reichl, Gourmet Today (2009), page 594.

Serves 6-8.

1-1/2 pounds tomatoes

6-8 ears of corn (to yield approximately 4 cups of kernels)

kosher salt

black pepper, freshly ground

1 C. whole milk

1/2 C. heavy cream

2 C. freshly made bread crumbs or panko

1/4 t. salt

black pepper, freshly ground

1- 2 T. unsalted butter

1/2 C. fresh basil, chopped

1/2 C. Parmigiano Reggiano, finely grated

3/4 t. salt

1/2 t. black pepper, freshly ground

6 T. unsalted butter, sliced into 6 slices and quartered to yield 24 pieces

Roughly chop tomatoes into 1" pieces. Season with salt and pepper and toss. Let sit to concentrate flavors.

Shuck corn and shave kernels off of ears. Run blunt edge of knife along shaved ears to remove all pulp and "corn milk". Place corn in a heavy saucepan. Add milk, cream, 1/4 t. salt and freshly ground pepper, to taste. Bring to a simmer over high heat. Reduce heat and simmer, partially covered, for 5 minutes or until corn is tender. TasteRemove from heat.

Preheat oven to 375°F. Butter a shallow 2-quart baking dish.

In a bowl, combine bread crumbs, basil, parmesan, salt, and pepper. Stir to combine ingredients thoroughly.

Place 1/3 of tomatoes in an even layer in baking dish. Cover evenly with 1/3 of bread crumb mixture and distribute 1/3 of the the butter pieces (8) over bread crumbs. Place 1/2 of corn mixture over bread crumb layer. Repeat layering second 1/3 of tomatoes, second 1/3 of bread crumb mixture, and second 1/3 of butter (8 pieces). Place second 1/2 of corn mixture over and finish layering third 1/3 of tomatoes, third 1/3 of bread crumb mixture, and third 1/3 of butter.

Bake, uncovered, 40-45 minutes, until top of gratin is golden and gratin is bubbling all over. Cool for approximately 15 minutes before serving.

Notes:

-First made on Columbus Day, October 14, 2013 in honor of Caleb Borovik's graduation-matriculation.

-Next time, try making in individual baking dishes.