I had a dinner party this past weekend which was pretty fun. I was able to feed 17 people. Biggest dinner party yet.

This was an easy and tasty dish to make. The fresh corn can be substituted with two 10 oz. packages of sweet frozen corn. To make this dish totally awesome, and since it’s tomato season, get heirloom tomatoes at the farmer’s market and buy a lot of fresh basil, too. I actually made this dish twice and was incredibly pleased with it both times. It seems long and there are a lot of ingredients, but it really does take (if you use frozen corn) about 1/2 an hour to put together and the pop into the oven. I did not use any butter in this. Three-fourths stick seemed like a lot of butter, especially for a late summer dish.

Servings: Makes 6 to 8 (side dish) servings.

Ingredients
4-6 large tomatoes cut crosswise into half-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper (optional)
4 cups fresh corn kernels (from 6 to 8 ears)
1 and a half cup whole milk
half cup heavy cream
2 cups fresh bread crumbs (Unseasoned italian breadcrumsb or panko are fine)
1 cup chopped fresh basil
1 tsp dried basil
1 tsp dried oregano
2 oz finely grated parmesan (1 cup)
three-fourths stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan (optional)
Additional Parmesan cheese OR Asiago cheese for topping

Preparation
Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and a half-teaspoon pepper. Let drain 30 minutes. NOTE: (if you don’t have time to do this, just add more breadcrumbs to soak up the extra moisture that will come out during baking)

While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.

Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish (or a 13x9 baking pan).

Toss together bread crumbs, basil, cheese, dried basil, dried oregano, and remaining three-fourths teaspoon salt and one-half teaspoon pepper in another bowl.

Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.

Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

(Gratin can be assembled, but not baked, 4 hours ahead and chilled, covered. Let stand at room temperature 30 minutes before baking.)