Gratin, a creamy, cheesy dish is a French cuisine. Gratin is a technique in which the ingredients are layered along with béchamel sauce and topped with bread crumbs, cheese and herbs.
Tomato Corn Au Gratin is a complete meal by itself. Make them in a shallow wide Gratin Dish or Mini, single portion casseroles. Creamy Corn and Tomato filling, topped with crisp crust is perfect when served with garlic bread.
1 cup – Bread crumbs
4 tbsp. – Parmesan Cheese
1 tbsp. – Oregano leaves
1 tbsp. – Italian seasoning
1 cup – Cherry tomatoes
Freshly crushed black pepper
For the Sauce
1/4 ltr – Milk
1 tbsp. – Unsalted Butter
1 tbsp. – All purpose flour
1 cup – Corn kernels
1 tsp – Oregano leaves
A pinch of salt
For the Sauce
In a saucepan bring the milk to a boil. Reduce the flame, add the oregano leaves, corn kernels and let it simmer for 5 mins.
In the meantime, melt the butter in a pan. add the flour and stir in the flour till it turns light golden and grainy. Add this to the simmering milk whisking it continuously. There shouldn’t be any lumps. The sauce should be a liquidy, as it will thicken as it cools down.
In a separate bowl, mix breadcrumbs, grated parmesan cheese and oregano leaves and the Italian seasoning.
Pre heat the oven to 180C.
In the mini casseroles, place halved tomatoes at the bottom. top it with the corn sauce and follow it with a thin layer of breadcrumb. Then repeat the same once more. Grate some more parmesan on top and sprinkle some oregano on top.
Bake it in the oven for 20 mins or till the top is nice and golden.
Drizzle a bit of olive oil and serve hot.