Best 2 Chard And Sweet Corn Gratin Recipes
Welcome to the world of culinary delights, where flavors merge and ingredients dance to create a symphony of taste. Today, we embark on a culinary journey to discover the secrets of cooking a delectable dish: chard and sweet corn gratin. This dish is a vibrant tapestry of textures and flavors, showcasing the delicate sweetness of corn and the earthy notes of chard, all harmoniously bound together by a creamy and golden gratin. With its vibrant colors and tantalizing aromas, chard and sweet corn gratin is a feast for both the eyes and the palate. As you delve into this article, we will take you through the culinary steps to recreate this masterpiece in your own kitchen, transforming ordinary ingredients into an extraordinary dish.
Check out the recipes below so you can choose the best recipe for yourself!
CHARD AND SWEET CORN GRATIN
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.
Provided by Martha Rose Shulman
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- 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.
- 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.
- In a large bowl, beat together eggs, milk and 1/2 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.
- Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 2 grams, TransFat 0 grams
CHARD AND SWEET CORN GRATIN
Steps:
- Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin. 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. 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. In a large bowl, beat together eggs, milk and 1/2 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 remaining olive oil. Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Tips:
- For the best flavor, use fresh, sweet corn. If using frozen corn, thaw it completely before using.
- If you don't have heavy cream, you can use milk or half-and-half instead. Just note that the gratin may be a little less creamy.
- To make the gratin ahead of time, assemble it and then cover it with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake the gratin according to the recipe instructions.
- Serve the gratin hot, with a side of your favorite protein and vegetables.
Conclusion:
This chard and sweet corn gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is creamy, cheesy, and packed with flavor. Plus, it is a great way to use up any leftover chard and corn. So next time you are looking for a side dish that is both delicious and healthy, give this gratin a try. You won't be disappointed!
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