Hearty but not heavy, this cheddar-mozzarella gratin is chock-full of garden-grown goodness — five ears' worth of newly cut corn and a pound each of sliced squash and tomatoes. Oven-browned bread crumbs create the crunchy topping.
1 1/2 c.
snipped fresh chives
panko (Japanese-style bread crumbs)
shredded extra-sharp Cheddar cheese
shredded Mozzarella cheese
- Preheat oven to 400 degrees F.
- In greased shallow 3-quart. baking dish, arrange squash and half of tomatoes in single layer, overlapping. Drizzle with half of oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of basil. Roast 25 minutes or until slightly dry.
- Meanwhile, in large bowl, whisk milk, cornstarch, and 1/8 teaspoon each salt and pepper until cornstarch dissolves. Whisk in eggs and half of chives.
- Cut corn kernels from cobs. In bowl, combine panko, 1/4 cup Cheddar, 1/8 teaspoon each salt and pepper, and remaining basil, chives, and oil.
- Sprinkle remaining cheeses evenly over roasted vegetables. Top with corn; pour milk mixture over all. Place raw tomatoes around edge, slightly overlapping. Sprinkle panko mixture evenly over top.
- Bake 25 to 30 minutes or until browned and knife inserted in center comes out clean. Cool in pan on wire rack 10 minutes.