Golden Gouda Corn Gratin

Preheat the oven to 350 degrees.

Melt the butter in a large skillet over medium heat. Add the onion and greenonion and saute until the onions soften. Add the corn, salt, thyme, cayenneand black pepper, and cook until the corn is tender and warmed through,about3 to 5 minutes.

In a large mixing bowl, beat the eggs with the cream until blended. Stir in1cup of the grated Gouda and the corn mixture. Pour the mixture into agreased5x8-inch baking dish. Top with the remaining Gouda and bake for about 25 to30 minutes. The gratin is done when a knife inserted in the center comes outclean. Top with the chopped parsley and serve warm.

While this recipe could be made with cheddar cheese, as many corn recipesare, I prefer to use the more buttery Dutch cheese, Gouda. It has a nutlikeflavor 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 anewer, livelier taste to this delicious dish than the customary cheddarcheese.

This is one of those wonderful side dishes that can serve as both a starchand a vegetable. It is rich in flavor and is perfect for serving alongsideroasted meats. Pair it with a roast turkey or chicken, and be prepared forthe oohs and aahs of culinary compliments.