Courtesy of NoRecipes.com, posted in April of 2009 (http://norecipes.com/). This is a non-traditional take on a gratin, which the author writes is "...a French casserole, traditionally involving potatoes layered with either a béchamel or mornay sauce and baked until bubbly with a golden crust on top."
Green Tomato Gratin
1 pound green tomatoes sliced into ⅛-inch slices
½ cup breadcrumbs
¼ teaspoon kosher salt
1 tablespoons olive oil
1. Put the oven rack in the middle position and preheat to 450 degrees. Mix all the ingredients for the breadcrumb topping together and set aside.
2. Dip green tomato slices into the Monray Sauce and arrange in a small oven-safe casserole dish. Spread any remaining sauce on top of the green tomatoes. Sprinkle the breadcrumb topping evenly on top then place the dish in the oven.
3. Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are golden brown.
*To prepare Mornay Sauce:
Ingredients: 1½ teaspoons butter;1 large shallot, minced; 2 teaspoons flour; ¾ cup heavy cream; 1 teaspoon kosher salt; ¼ cup parmesan; ⅛ teaspoon nutmeg
Heat butter and shallots in a small saucepan and over medium heat until the shallots are very fragrant. Add flour and stir for about 1 minute. Whisk in the cream, then add the cheese, salt, and nutmeg. Continue whisking until the sauce thickens, then take off the heat.