Chard and Sweet Corn Gratin

By Martha Rose Shulman

Updated July 30, 2017

  • Andrew Scrivani for The New York Times
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Total Time
1 hour
Rating
5(1,842)
Comments
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This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.

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Ingredients

Yield:6 servings

  • Extra-virgin olive oil

  • 1 generous bunch (¾ to 1 pound) Swiss or rainbow chard, stemmed and washed

  • Salt

  • 2 large garlic cloves, minced

  • 1 teaspoon chopped fresh rosemary

  • 1 teaspoon fresh thyme leaves

  • Black pepper

  • 3 eggs

  • ½ cup milk

  • 2 to 3 ounces Gruyère, grated (½ to ¾ cup), to taste

  • Kernels from 2 cooked ears sweet corn (1 ½ to 2 cups)

  • 1 ounce Parmesan, grated (¼ cup)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

5 grams carbs; 101 milligrams cholesterol; 159 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 1 gram fiber; 384 milligrams sodium; 11 grams protein; 2 grams sugar

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

  1. Step 1

    Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Tip

  • Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.

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Ratings

5 out of 5
1,842 user ratings
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Comments

Sam

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.

Jill

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!

Martha Rose Shulman

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.

Gabrielle

It was really bland - and we had doubled the amount of cheese. I just feel like there are so many better things you can do with corn.

Wonderful late season flavor bomb!

Raw corn, chopped the stalks fine and blanched with leaves, added a 1/4 cup of flour to firm things up. Big hit .. I do think blanching the chard is a good idea. Anyway this is more of a frittata than gratin but darned good.

Maybe

DON’T discard those chard stems! Chop the: finely and sauté before adding the garlic.

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