For my husband’s birthday earlier this summer, I prepared a menu of his favorites—steamed lobsters, heirloom tomatoes drizzled with vinaigrette, and a golden corn gratin. Although the lobsters were the star of the meal, the following day my spouse complimented the corn dish more than once. He liked it so much that I am planning to serve the gratin again over the long holiday weekend.
A sauté of fresh corn kernels and chopped leeks, combined with a savory custard of eggs and Half and Half, as well as a generous addition of grated Gruyere cheese formed the foundation of this classic recipe. When baked the top was firm with golden touches of Continue reading