Chard and Sweet Corn Gratin

1. Prepare the Baking Dish and Preheat Oven

Preheat the oven to 375 degrees. Lightly brush a 2-quart baking dish with extra-virgin olive oil.

2. Blanch the Chard

Bring a large pot of salted water to a boil. Add the chard and blanch for 1 to 2 minutes until tender. Remove and plunge into cold water to stop the cooking process. Drain well.

3. Sauté the Aromatics and Chard

In a medium skillet, heat a tablespoon of olive oil. Add minced garlic, chopped rosemary, and thyme leaves. Sauté for 30 seconds to 1 minute until fragrant. Stir in the blanched chard, season with salt and black pepper, and cook for another minute.

4. Prepare the Egg Mixture

In a large bowl, whisk together eggs, milk, and 1/2 teaspoon of salt until smooth. Add the sautéed chard and Gruyère cheese, and mix well.

5. Assemble the Gratin

Fold the cooked sweet corn kernels into the chard and egg mixture. Spread the mixture evenly in the prepared baking dish. Sprinkle with Parmesan cheese and drizzle with olive oil.

6. Bake the Gratin

Bake in the preheated oven for 35-40 minutes until the top is golden brown and the center is set.