Prep time: 20 minutes
Cook time: 45 minutes
Prepared pesto is easy to find in grocery stores these days, so making this gratin is a cinch. The oil from the pesto combines with the milk and flour to make a white sauce during baking, thus saving a big step.
Note: The gratin can be assembled the day before, but add the cornflake topping just before baking so it doesn't get soggy.
Recipe from Washington Post columnist David Hagedorn.
3 cups corn kernels (from 3 large ears)
1 cup milk
1/4 cup pesto
2 tablespoons Wondra flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup grated Gruyere cheese (3 ounces)
1/2 cup coarsely crushed cornflakes
Preheat the oven to 350 degrees.
Stir the corn, milk, pesto, flour, salt and pepper together in a large bowl until well combined. Pour into a gratin dish and cover with the grated cheese and cornflake crumbs. Place the gratin dish on a rimmed baking sheet lined with foil and bake for 45 minutes, until nicely browned and bubbling. Let the gratin rest for 10 minutes before serving.
Per serving: 220 calories, 10 g protein, 22 g carbohydrates, 12 g fat, 5 g saturated fat, 25 mg cholesterol, 380 mg sodium, 3 g dietary fiber, 6 g sugar
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