| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Dutch | Vegetables, Casseroles | 6 | Servings |
INGREDIENTS
| 1 | tb | Unsalted butter |
| 1/2 | c | Onion, chopped |
| 1/2 | c | Green onion, chopped |
| 3 | c | Corn |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried thyme, crushed |
| 1/4 | ts | Cayenne |
| 1/4 | ts | Black pepper |
| 3 | Eggs | |
| 1 1/4 | c | Heavy cream |
| 2 | c | Gouda cheese, grated |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onion and green onion and saute 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. NOTES : 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. Posted to EAT-L Digest 30 Nov 96 Recipe by: Kate Keyhoe, EGG From: Betsy Burtis <ebburtis@IX.NETCOM.COM> Date: Sun, 1 Dec 1996 18:17:40 -0500
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