Chard and Sweet Corn Gratin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Extra-virgin olive oil
- 1generous bunch (¾ to 1 pound) Swiss or rainbow chard, stemmed and washed
- Salt
- 2large garlic cloves, minced
- 1teaspoon chopped fresh rosemary
- 1teaspoon fresh thyme leaves
- Black pepper
- 3eggs
- ½cup milk
- 2 to 3ounces Gruyère, grated (½ to ¾ cup), to taste
- Kernels from 2 cooked ears sweet corn (1½ to 2 cups)
- 1ounce Parmesan, grated (¼ cup)
Nutritional analysis per serving (6 servings)
159 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 384 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- Step 2
Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
- Step 3
Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
- Step 4
In a large bowl, beat together eggs, milk and ½ teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.
- Step 5
Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
- Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
Private Notes
Comments
I hate this dish. I made it for my ex boyfriend and he left me again. He said it was too salty and he didn't like my parents.
I started blanching, then read the notes. End product used half/half with no discernible difference. Don't blanch! Didn't cook the corn--it was fine. I added an extra egg, and a little cayenne and paprika. Also added more cheese (because who doesn't want more cheese). I thought this was a delicious dish that I am happy to eat hot, cold, or room temp. Choose the right baking dish so the finished product doesn't look sparse. I will make this again, and I will try it with spinach. It's a winner!
You don't have to blanch the corn. I first developed the recipe with leftover cooked corn on the cob, but it will work either way.
Followed others’ advice and did not blanch the chard. The mixture looked a bit thick so I added an additional egg and a bit more milk. Didn’t have fresh thyme so used dried. Baked as directed for 35 minutes and it was perfect! Will definitely prepare again.
No chard so I used spinach, no eggs so I did it stovetop; sauteed spinach & garlic, pushed it to the side, warmed the milk, a little flour to thicken, then cheese and the rest of the ingredients. Plus a little nutmeg. Luxurious and satisfying. Thanks, Martha Rose!
My family loved this. I was generous with the herbs and added fresh oregano. Cheddar instead of gruyère. Frozen corn instead of fresh. So delicious.