INGREDIENTS

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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