55 minutes
A savory and heartwarming gratin featuring chard, sweet corn, and a blend of cheeses, baked to perfection.
Extra Virgin Olive Oil, divided
tablespoons
Swiss Or Rainbow Chard, blanched, drained
bunch
Garlic, minced
cloves
Fresh Rosemary, chopped
teaspoons
teaspoons
Salt, divided
teaspoons
to taste
each
cups
Gruyère Cheese, grated
cups
Sweet Corn Kernels, cooked
0 ears
Parmesan Cheese, grated
cups
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.
Start with the freshest chard and in-season sweet corn for optimal flavor.
Use a combination of freshly grated Gruyère, Parmesan, and Fontina for complexity and creaminess.
Briefly blanch chard leaves and shock them in ice water to maintain color and remove bitterness.
Carefully season with nutmeg and a dash of cayenne or red pepper flakes, and adjust to taste.
Infuse the cream with aromatics like garlic, thyme, or bay leaf for added depth of flavor.
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