by Kate Heyhoe
While this recipe could be made with cheddar cheese, as many corn recipes are, I prefer to use the more buttery Dutch cheese, Gouda. It has a nutlike flavor and when aged develops a pronounced flavor that is tangy and sharp, similar to cheddar. If Gouda is not available, try Edam. Both will give a newer, livelier taste to this delicious dish than the customary cheddar cheese.
This is one of those wonderful side dishes that can serve as both a starch and a vegetable. It is rich in flavor and is perfect for serving alongside roasted meats. Pair it with a roast turkey or chicken, and be prepared for the oohs and aahs of culinary compliments.
- 1 tablespoon unsalted butter
- 1/2 cup onion, chopped
- 1/2 cup green onion, chopped
- 3 cups corn kernels (fresh or frozen)
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 3 eggs
- 1-1/4 cups cream
- 2 cups grated Gouda cheese
- 2 tablespoons chopped parsley
Preheat the oven to 350 degrees.
Melt the butter in a large skillet over medium heat. Add the onion and green onion and sauté until the onions soften. Add the corn, salt, thyme, cayenne and black pepper, and cook until the corn is tender and warmed through, about 3 to 5 minutes.
In a large mixing bowl, beat the eggs with the cream until blended. Stir in 1 cup of the grated Gouda and the corn mixture. Pour the mixture into a greased 5x8-inch baking dish. Top with the remaining Gouda and bake for about 25 to 30 minutes. The gratin is done when a knife inserted in the center comes out clean. Top with the chopped parsley and serve warm.
Global Gourmet Recipes
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007