- Mandoline Slicer: Precision mandoline slicer with adjustable blade, perfect for thinly slicing vegetables like tomatoes.
- Chef's Knife: Ergonomic, sharp chef's knife for versatile cutting and chopping; ideal for prepping corn and tomatoes.
- Baking Dish (1-quart): Sturdy baking dish with a nonstick surface, suitable for gratins.
- Oven Thermometer: Digital oven thermometer for accurate temperature readings during cooking.
- Food Processor: Versatile food processor for preparing salsa or other ingredients for the tomato component of a gratin.
- Zester: Handran Zest 'n Peel zester and grater, great for adding citrus flavors to dishes or finely zested elements like lemon in a gratin.
- Corn Cob Grater (Mandoline): Specialized tool for shaving corn off cobs into fine strands suitable for gratin preparation.
- Dutch Oven (14-Quart): Heavy-duty ovenproof pot providing even heat distribution ideal for slow cooking gratins.
- Silicone Baking Mat: Non-stick baking mat to ensure evenly shaped and cooked gratin toppings.
- Silicone Spatula: Heat-resistant silicone spatula for stirring and scraping during the preparation of gratin ingredients.
1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise nto 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
1/2 cup chopped fresh basil
1 oz finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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