Two-Cheese Corn Gratin
~ adapted from Best of Summer ~
Preheat oven to 400 degrees. Grease a shallow 3-quart baking dish with unsalted butter.
Arrange 1 pound sliced yellow squash in the bottom of the baking dish.
Lay 1/2 pound sliced tomatoes over the squash.
Add salt, freshly ground black pepper, and 1 tablespoon chopped fresh basil.
Roast for 25 minutes.
Whisk 2 tablespoons cornstarch, 1/8 teaspoon salt, and 1/4 teaspoon black pepper into 1 1/2 cups whole milk.
Whisk in 3 large eggs and 1/8 cup snipped chives.
Trim kernels from 5 ears of corn.
In a small bowl, combine 1/4 cup extra-sharp Cheddar cheese, 1/4 cup Japanese-style bread crumbs (panko), 1 tablespoon chopped basil, salt, freshly ground black pepper, 1/8 cup chopped chives, and 2 tablespoons olive oil.
Over roasted vegetables, sprinkle 1/2 cup shredded mozzarella and 1/2 cup extra-sharp Cheddar. Top with corn, then milk mixture. Place, next, 1/2 pound sliced raw tomatoes, then panko mixture.
Bake 25 to 30 minutes. Cool 10 minutes before serving.
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