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.
I think the reason the recipe calls for blanching the chard is to concentrate the flavors and remove excess moisture from mixture so it doesn't interfere with the custard base of the gratin, by making it watery. This can be done by dry sauteing the chard (and the stems) before adding the oil to the pan and proceeding with the recipe. This saves steps, space and dirty dishes. Since I use the stems of the chard, I saute them first, then add the leaves once the stems have dried out to my liking.
I would make this again but it definitely needs a smaller dish. There’s no way the photo in the recipe shows a 2 quart dish. I’ll also pull it from the oven a bit early since it keeps cooking after removed. At 35 minutes it was a little dry, but perhaps because the mixture was so shallow in the 2 quart dish.
This is very good. I didn't have enough Swiss chard so I added kale. No need to cook the corn, skip that unnecessary step. Next time I'll also add chopped Swiss chard stems, seems silly to exclude & risk wasting. I may also try with added cooked bacon.