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
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Sandy Mark
[email protected]This gratin was a bit bland for my taste. I would add more spices next time.
rinia amritpersad
[email protected]This gratin was a bit too cheesy for my taste, but it was still very good. I would make it again, but I would use less cheese.
khaista rahman
[email protected]I'm not a big fan of gratins, but this one was really good. The combination of chard and corn was unique and very tasty.
Khudabux Khuhawar
[email protected]This gratin is a great way to get your daily dose of vegetables. It's also a very satisfying dish.
Keshan Santhush
[email protected]I'm always looking for new ways to cook chard, and this gratin is a great option. It's easy to make and very flavorful.
falah falah
[email protected]This gratin is a great way to use up leftover chard and corn. It's also a very affordable dish.
NITIN SUBEDI VlOG
[email protected]I made this gratin for a dinner party and it was a huge success. Everyone raved about how delicious it was.
Carreston Walsh
[email protected]I followed the recipe exactly and the gratin turned out perfectly. It was creamy and cheesy, with just the right amount of sweetness from the corn.
sahil safi
[email protected]This gratin was easy to make and very tasty. I would definitely recommend it.
Naturally Miah
[email protected]I'm not a big fan of chard, but this gratin was surprisingly good. The sweetness of the corn balanced out the bitterness of the chard perfectly.
Shuva Akter
[email protected]This gratin was delicious! I especially liked the crispy top.
Manoj Manoj
[email protected]This was a great recipe! I made it for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Mahoro Noreen Trophy
[email protected]This gratin is so flavorful and satisfying. I love the combination of the sweet corn and the slightly bitter chard. It's also a great way to get your daily dose of vegetables.
Siphesihle Johnson
[email protected]I've made this gratin several times now, and it's always a hit. It's a great way to use up leftover chard and corn, and it's also a very affordable dish.
unkownperson unkownperson
[email protected]This chard and sweet corn gratin was an absolute delight! The combination of flavors and textures was perfect, and the dish was incredibly easy to make. I will definitely be making this again.