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.
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Manoj Devda
[email protected]This gratin was a bit too rich for my taste, but I still enjoyed it. I think it would be better served with a salad or some other light dish.
Hugo Mulder
[email protected]I'm not a fan of gratins, but I thought this one was pretty good. The flavors of the chard and corn were really nice together.
Roxie Sinesh
[email protected]This gratin is a great way to use up leftover chard and corn. It's also a very easy recipe to make.
Areesha Fatima
[email protected]I love the combination of chard and sweet corn in this gratin. It's a unique and delicious dish.
Andrew Barela
[email protected]This recipe was easy to follow and the gratin turned out great! I would definitely make it again.
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[email protected]I found this gratin to be a bit bland. I think it could use more seasoning.
Ibrahim Sajjad
[email protected]This gratin was a bit too cheesy for my taste, but I still enjoyed it. I think I would use less cheese next time.
Baber Gaffor
[email protected]I'm not a big fan of chard, but I loved this gratin! The corn and cheese really balance out the flavor of the chard. I would definitely make this again.
Ali 1031
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and just plain delicious. I love serving it on a cold night with a glass of wine.
Aminul Islam Rijbi Khan
[email protected]I love this recipe! It's so versatile. I've made it with different types of cheese and vegetables, and it's always delicious. It's also a great way to use up leftover chard and corn.
Jabar Baloch
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious. I've made it several times now and it's always a hit.
jilu akter
[email protected]I made this gratin for a potluck and it was a huge success! Everyone loved it. I will definitely be making it again.
Boogie Leikas
[email protected]This gratin was a hit with my family! Even my picky kids loved it. The leftovers were just as good the next day. I would definitely recommend this recipe.
Hafiz Habib
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The gratin was creamy and cheesy, with just the right amount of sweetness from the corn. The chard added a nice pop of color and flavor. I served it with a simple green salad and
Maan Sal
[email protected]This chard and sweet corn gratin was an absolute delight! The flavors of the chard, corn, and cheese blended perfectly, and the crispy breadcrumb topping added a wonderful texture. I will definitely be making this again.