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.
Yes, eggs, milk and cheese are healthy and nutritious foods. They should not be the exclusive foods in anyone's diet, and they should be eaten in moderation with a broad spectrum of other healthful ingredients. This recipe is an excellent example of that. I would add, moderating your need to police other people's food choices is another healthy practice.
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!
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.
Increase garlic, add chopped onion, add fresh corn, no need to blanch chard, can use kale or spinach. Try increased thyme and oregano, less rosemary, add nutmeg. Taste for flavoring. Can use 1/2 and half. Can serve room temp.
Needs a lot more greens relative to the corn
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