Broccoli Corn Gratin

Serves 6


3-4 C blanched broccoli florets
2 C fresh cooked corn cut off the cob
3 eggs
¾ C heavy cream
1/3 C grated parmigiana reggiano cheese
1 t kosher salt
¼ t cracked black pepper
¼ t fresh grated nutmeg
Fresh basil to garnish


  • Cut florets of broccoli into similar sized pieces. Blanche in boiling water for about 4 minutes. Immerse in cold water to stop cooking. Drain and set aside. Cook appx 5 ears of corn until tender. My method is to place them in boiling water, let the water return to a boil after adding, then cover, remove from heat and let sit for about 10 minutes. Remove and drain and cut all the corn off each cob.
  • In a mixing bowl combine the cream, eggs, salt, pepper and nutmeg. Whisk well to combine completely. Add cheese. Butter a small oblong glass baking dish. I used one about 7 inches wide by about 11 inches long. Place the broccoli and corn evenly over the bottom of the dish.Cover with the egg cheese mixture and bake in a 375 degree F oven for about 30-35 minutes, or until edges are brown and center is set.Let sit for about 5 minutes before cutting. Garnish with fresh basil.

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