Corn Gratin with Mushrooms

Cook the corn kernels in not too much salted water for ten to twelve minutes. Drain.

Clean the mushrooms dry and cut them into slices.

Chop the onion and garlic. Sauté in the warm butter.

Increase the temperature and add the mushrooms. Turn and sauté for five minutes until soft. If the mushrooms draw juice, evaporate it completely. Season with salt and pepper at the end.

Cut the ham into small squares. Mix the corn kernels (1) with the ham and the mushrooms. Place in a buttered baking dish.

Mix the corn kernels (2) with the eggs, cream, Sbrinz, salt and pepper. Add the chives. Spread evenly over the kukuruz-mushroom mixture.

Sprinkle the Sbrinz over the gratin and top with butter flakes. Meanwhile, bake in the oven heated to 220 °C on the second rack from the bottom for fifteen minutes.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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