Chard and Corn Gratin

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    246

A cheesy corn and chard casserole that makes a pretty special dinner side!

Inspired by: https://cooking.nytimes.com/recipes/1017637-chard-and-sweet-corn-gratin

recipe updated Oct 14, 2020

Ingredients

  • Chard icon
    Chard
    455 g
  • Water icon
    Water
    as needed
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Fresh rosemary icon
    Fresh rosemary
    1 tablespoon
  • Fresh thyme icon
    Fresh thyme
    1 teaspoon
  • Garlic clove icon
    Garlic clove
    2
  • Egg icon
    Egg
    3
  • Milk icon
    Milk
    120 ml
  • Black pepper icon
    Black pepper
    1 pinch
  • Salt icon
    Salt
    ½ teaspoon
  • Gruyère cheese icon
    Gruyère cheese
    110 g
  • Corn kernels icon
    Corn kernels
    360 g
  • Parmesan cheese icon
    Parmesan cheese
    40 g

Tools

  • kCook icon Oven
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan
  • kCook icon Baking dish - 2 quart
  • kCook icon Medium bowl
  • kCook icon Frying pan

Step preview

  1. Pre-heat oven - 191°C
  2. Add chard to a clean medium bowl
  3. Fill a clean large saucepan with water
  4. Transfer vegetables to vegetables
  5. Boil - 1 min 30 sec
  6. Drain
  7. Rinse with water
  8. Chop then set aside
  9. Add olive oil to a clean frying pan
  10. Heat - medium heat
  11. Add fresh rosemary, fresh thyme and garlic clove to the frying pan
  12. Mix in vegetables to herbs and turn off heat
  13. Cook until softened - approx 1 min
  14. Add egg, milk, black pepper and salt to a clean large mixing bowl
  15. Mix well
  16. Add gruyère cheese and corn kernels to the eggs
  17. Transfer content of large saucepan to eggs
  18. Stir until combined
  19. Prepare a clean baking dish
  20. Transfer eggs to baking dish
  21. Top with parmesan cheese
  22. Bake until golden brown - 35 min, 191°C
  23. Let rest - approx 10 min
  24. Serve
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