Savory Clafoutis With Corn and Swiss Chard
Published September 13, 2016
Andrew Scrivani for The New York Times
- Total Time
- 1¼ hours
- Rating
- Comments
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Ingredients
¾ cup whole milk
¾ cup crème fraîche
4 large eggs
2 ½ tablespoons all-purpose flour
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh dill leaves
¾ teaspoon kosher salt, more as needed
½ teaspoon ground black pepper, more as needed
1 cup coarsely grated Gruyère or Cheddar (about 4 ounces)
2 tablespoons extra-virgin olive oil
2 large or 3 small leeks (white and light green parts), halved lengthwise and thinly sliced
2 cups corn kernels (from 2 to 3 ears, or frozen and thawed)
1 large garlic clove, grated on a Microplane or minced
1 large bunch Swiss chard, stems removed, leaves coarsely chopped (8 cups)
¼ cup grated Parmigiano-Reggiano
Fresh lemon juice, for serving
Red pepper flakes, for serving
Nutritional analysis per serving (4 servings)
36 grams carbs; 253 milligrams cholesterol; 533 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 34 grams fat; 4 grams fiber; 871 milligrams sodium; 26 grams protein; 9 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
- Step 1
Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, ½ teaspoon salt and ½ teaspoon pepper until smooth. Whisk in ¾ cup Gruyère.
- Step 2
Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with ¼ teaspoon salt and a few grinds of black pepper.
- Step 3
Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.
Private Notes
Comments
Does anything work as alternative to creme fraiche? (I have all the other ingredients on hand) Cream? Yogurt?
Melissa, in the video a slope-sided pan goes into the oven and a straight-sided pan comes out. Did you find through testing that you preferred the straight-sided pan? Why the switch?
Both pans work equally well. We swapped the pans out to save time during the shooting of the video is all (we had the one in the straight pan already baking in another oven, and timed it so it would be ready as soon as the the slope-sided pan went into the oven, that way we don't have to wait for the slope-sided pan to bake through). So, use whatever you've got!
This was very good. I subbed yellow onions and shallot, sliced thin using a mandoline, as well as sour cream. Chopped the chard stems and added them to the sauce blend. Other than that that kept faithful. Doubled the recipe and successfully used an 11 inch All Clad pan. 35 minutes on convection. Really delicious and my son had seconds.
This is very tasty, and comes together pretty easily. It's quite rich with the cream and the cheese, but a wonderful way to 'sneak in' the leafy greens for those who tend not to enjoy them. Adapted easily to being a GF dish by using all purpose GF flour.
Use cottage cheese & full-fat plain yogurt instead of the milk & creme fraiche & gruyere. Astonishingly good.