Tomato Corn Au Gratin Recipe
Give this delicious Tomato Corn Au Gratin which is a classic French style dish goes perfect along with a herbed garlic bread and a warm soup for a weeknight dinner.
Tomato Corn Au Gratin is a classic French style dish which has a creamy base, in this case with tomato and corn, topped with a mix of breadcrumbs and cheese and baked to give it a crusty golden top. Gratin is a technique in which the ingredients are layered along with béchamel sauce and topped with bread crumbs, cheese and herbs.
Other recipes that you can try are:
For the sauce
- 1/2 liter Milk
- 2 tablespoons Butter (unsalted)
- 2 tablespoons All Purpose Flour (Maida)
- 2 cup Del Monte Whole Corn Kernels
- 1 teaspoon Fresh oregano
- Salt and Pepper , to taste For layering the gratin
- 2 cup Bread crumbs
- 8-10 tablespoons Parmesan cheese
- 1 tablespoon Fresh oregano
- 1 tablespoon Italian seasoning
- 1-1/2 cup Cherry tomatoes , halved
- Salt and Pepper , to taste
How to make Tomato Corn Au Gratin Recipe
To begin making the Tomato Corn Au Gratin, first prepare the sauce. Place a saucepan on the heat and bring the milk to a boil. Reduce the heat, add the oregano leaves, corn kernels and let it simmer for 5 mins.
In the meantime, melt the butter in a separate pan. Add the flour and whisk the flour gently into it till it turns light golden, grainy and toasted.
Add this roasted flour to the simmering milk whisking it continuously so there are no lumps. The sauce should be liquidy, as it will thicken and turn creamy as it cools down. Turn off the heat and allow it to rest.
In a separate bowl, mix breadcrumbs, grated parmesan cheese, oregano leaves and the Italian seasoning.
Pre heat your oven to 180 degrees C and prep a casserole.
In the mini casseroles, place the sliced halved tomatoes in a layer at the bottom. Pour over ladlefuls of the corn sauce. Then gently add a thin layer of breadcrumb. Then repeat the same process once more until you have no tomatoes, corn sauce or crumbs left.
Grate some more parmesan on the very top and sprinkle some oregano. Place the casserole in the oven to bake for 20 mins or till the top is nice and golden.
Take it out of the oven, drizzle a bit of olive oil.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.