Two-Cheese Corn Gratin

Two-Cheese Corn Gratin


"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. Read more: Two Cheese Corn Gratin Recipe - Good Housekeeping"
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1 hr 15 min servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake 25 to 30 minutes or until browned and knife inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
  7. Read more: Two Cheese Corn Gratin Recipe - Good Housekeeping


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