Gruyère Corn Gratin

• 3 Corn on the cobs
• 100 grams Gruyere cheese - Finely grated
• half White onion - Cubed
• 2 Cloves of garlic - Crushed and finely sliced
• 1 handful Coriander - Finely sliced
• 1 handful Crunchy baguette breadcrumbs
• 60 grams Butter
• 50 grams Plain flour
• 1 teaspoon English mustard
• 1 pinch Salt and Pepper to season
• 750 milliliters Milk

1. Start by taking a sharp knife and removing the corn kernels from the cob and put to one side.
2. Melt the butter on a medium heat and add the flour before whisking continuously a thick paste starts to form. Next add the salt and mustard followed with small dashes of milk and continue to stir. As soon as the milk is absorbed into the paste add another dash and continue this process until all the milk absorbed. You will now have a thick, rich sauce.
3. Add in the corn kernels, onions, garlic, coriander and grated Gruyere to your sauce (saving a small handful of Gruyere to add to the top), stir well then add to a ovenproof dish.
4. Add the roughly cut breadcrumbs and saved grated Gruyere before baking in the oven for 25minutes and serving.

cobs, gruyuere cheese, white onion, garlic, handful coriander, handful crunchy, butter, flour, english mustard, salt, milk

Taken from food52.com/recipes/28324-gruyere-corn-gratin (may not work)