Preparation / Directions:
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,
3 to 5 minutes.
In a large mixing bowl, beat the eggs with the cream until blended. Stir in
cup of the grated Gouda and the corn mixture. Pour the mixture into a
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.
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
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.