As I’ve said before, I seem to cook almost everything stovetop, mostly in clay. I tend to like long and slow cooking. But now I’m discovering the oven. This isn’t really a gratin. Maybe an open casserole is a better name. I had some leftover beans, a can of tomatoes and some cheese. That’s all she wrote! It went into the oven for about 40 minutes at 375F and then I had a great meal. I will continue to experiment but it seems like you can take almost anything, make it a little soupy, add it to a casserole and bake it at 375F. You can top it with oily breadcrumbs or cheese. Or not.
I am smitten.