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.
- Extra-virgin olive oil
- 1generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed
- 2large garlic cloves, minced
- 1teaspoon chopped fresh rosemary
- 1teaspoon fresh thyme leaves
- Black pepper
- ½cup milk
- 2 to 3ounces Gruyère, grated (1/2 to 3/4 cup), to taste
- Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
- 1ounce Parmesan, grated (1/4 cup)
- 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.
- Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.