Savory Corn, Tomato, and Chard Gratin

1 tbsp unsalted butter, softened for greasing the baking pan
3/4 lb. firm, ripe tomatoes, cored and sliced l/4-inch thick
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 cup chopped leeks (about 2 medium leeks)
3 ears corn, scraped to make 2 cups corn kernels
1 tsp chopped garlic
l/4 lb. chard leaves, cleaned, dried, tough center stems removed, and leaves finely julienned (about 1 1/4 cups packed)
2/3 cup Half-and-Half
2 large eggs
Two generous pinches cayenne pepper
l cup plus 2 tbsp grated sharp white cheddar (about 4 to 5 ounces)
1 tbsp chopped chives, divided

1. Arrange a rack at center position and preheat oven to 350 degrees F. Butter a 2-quart baking dish and set aside.

2. Arrange sliced tomatoes on a double layer of paper towels. Sprinkle them lightly with salt and black pepper and cover with another double layer of paper towels.

3. In a large heavy skillet over medium heat, heat oil until hot. Add leeks and corn kernels, and cook, stirring constantly, until both are just softened, 3 to 4 minutes. Add garlic and chard and stir 1 minute more. Transfer the corn mixture to a large bowl and cool l0 minutes.

4. In a mixing bowl whisk together Half- and-Half, eggs, 1/2 teaspoon salt, several grinds of black pepper, and two generous pinches of cayenne pepper. Stir in the corn mixture. Then add half of the cheese and stir well again.

5. Pour corn mixture into the prepared baking dish and spread it evenly. In an overlapping design, cover the top with tomato slices. Sprinkle remaining cheese over them. Bake until gratin is set, about 40 minutes. Remove and cool 10 minutes. Sprinkle with chives. Serves 5 to 6.

Note: This recipe can be doubled easily. Instead of a 2-quart, baking dish, use a 3-quart  one such as a 9-by 13-inch pyrex dish.

Copyright Betty Rosbottom 2016