Corn and Tomato Gratin

Back to school means back to structured meal planning... so I'm back to some serious cooking on weekends. This is a delicious gratin that tastes more like a succulent bread pudding. Everyone asked for seconds and Margot even requested more tomatoes!

INGREDIENTS (serves 6 to 8):

1 1/2 lb red or yellow tomatoes, cut crosswize into 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 5 to 6 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette, including crust)
1/2 cup chopped basil
1/2 cup finely grated parmesan
1 tablespoon butter, cut into small pieces

PREPARATION:

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 375F. Butter a shallow 2-quart baking dish. Toss together bread crumbs, basil, and cheese in another bowl.

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

The recipe comes from the September 2006 edition of Gourmet magazine.