A little more original and refined than the traditional fried green tomatoes. I was actually surprised how the freshen and tartness of the tomatoes lent itself so well to the creamy gratin.
From No Recipes, serves 4
1 pound green tomatoes, sliced 1/8″ thick
1/2 cups breadcrumbs or panko
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1-1/2 tablespoons butter
1 large shallot, minced
2 teaspoons flour
3/4 cup heavy cream
1 teaspoon kosher salt
1/4 cup parmesan cheese, grated
1/8 teaspoon nutmeg
Preheat over to 450 F. Lightly oil a casserole dish.
In a small bowl, combine the breadcrumbs, salt, pepper and oil olive. Stir to combine. Set aside.
In a small saucepan over medium heat, melt the butter. Add the shallots and sauté until fragrant. Add the flour and cook for about one minute longer. Whisk in the cream, ensuring all of the flour is broken up. Add the cheese, salt and nutmeg. Continue whisking until well combined.
Dip the tomato in the white sauce and arrange in the casserole dish. Spread the remaining sauce over the tomatoes. Sprinkle the breadcrumb mixture over the top.
Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are browned.