Freshly picked sweet corn, juicy tomatoes of varying lineages, bunches of leafy greens, slender pods of okra, fragrant herbs. Those are just some of the end-of-summer temptations  at my local farmers’ market this time of the year. Often they serve as inspiration for the side dishes I prepare at home.

One recent creation, prepared with such purchases, was a delicious corn, tomato, and chard gratin. I sautéed corn kernels with leeks and julienned chard, then combined them with a savory custard of Half-and-Half, eggs, and grated white cheddar. This mixture was poured into a casserole pan, then topped with sliced tomatoes and another sprinkle of cheese. When baked the gratin was a lovely contrast of flavors with the sweetness of the corn and tomatoes countering the hint of slightly bitter chard. Continue reading →