Chard and Sweet Corn Gratin Recipe (2024)

Ratings

5

out of 5

1,533

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Sam

I hate this dish. I made it for my ex boyfriend and he left me again. He said it was too salty and he didn't like my parents.

Amanda

Yes, eggs, milk and cheese are healthy and nutritious foods. They should not be the exclusive foods in anyone's diet, and they should be eaten in moderation with a broad spectrum of other healthful ingredients. This recipe is an excellent example of that. I would add, moderating your need to police other people's food choices is another healthy practice.

Jill

I started blanching, then read the notes. End product used half/half with no discernible difference. Don't blanch! Didn't cook the corn--it was fine. I added an extra egg, and a little cayenne and paprika. Also added more cheese (because who doesn't want more cheese). I thought this was a delicious dish that I am happy to eat hot, cold, or room temp. Choose the right baking dish so the finished product doesn't look sparse. I will make this again, and I will try it with spinach. It's a winner!

Karl

Chard stems are excellent grilled or pan-roasted - treat them like a colorful asparagus.

Martha Rose Shulman

You don't have to blanch the corn. I first developed the recipe with leftover cooked corn on the cob, but it will work either way.

Claire

Delicious, although I made a few adjustments. Skipped blanching the chard (just sautéed with garlic etc.), and included the stems; added half an onion at the sauté stage; used an extra ear of corn; upped eggs to 4; and added 1/8 t of nutmeg. Like others I didn't cook the corn first.

Amanda

This is delicious, nutritious, and quick. Pretty thrifty, too. I used leftover chard already cooked with its stems and garlic and squeezed dry by the handful. I used raw, fresh corn kernels cut off the cob. I used dried herbs. The rest I followed as written. Fabulous, really! Still pretty darn fine two days later warmed up for lunch. Taciturn men at the table became voluble with praise.

Elaine

I I had some small leeks, so I used about 2 cups, chopped, along with the other vegetables as specified. Very nice.

Also, saute all the veggies in one pan: start with leeks, then add garlic, then corn, then greens. No need to use more than one pot.

Bonnie C.

I will NEVER understand why so very many recipes tell you to "save stems for another use or discard". For me, the stems are what make Swiss Chard - the leaves alone don't do it for me. Except for recipes that require you to use the leaves as wrappers, there's no plausible reason at all why the finely-sliced & blanched stems can't be used in any chard recipe - this one included.

Jamie

Delicious. Changes I made: dried thyme, 6 eggs, 1 cup milk, 8 oz cheddar, frozen corn (10 oz bag); skipped step 2; sautéed the chard stems (chopped) with the garlic for a few minutes then added herbs and chopped chard (and more garlic) to cook for several more minutes; lastly, I did not add olive oil at the end (but I did use more at the beginning). Cooked for about 45 minutes (I will try 3/4 cup milk next time to shorten the "set" in the middle). Will definitely make this again.

Say whah?

@cp, that's ridiculous. The chard is getting cooked for forty minutes in the oven no matter what you do. The color isn't going to be bright and healthy because you pre-cooked it in some water beforehand. And how on earth blanching, let alone any cooking by any method, prevents non-porous greens from "absorbing" oil is beyond me.

swp

I thought this was great. I was glad for those who preceeded me in making this, since they helped simplify the recipe. I didn't blanch the chard, sauteed the stems with onion at the beginning, then added the uncooked corn and chard and satueed that a bit before mixing everything else together. I left some of the gruyere to put on top of the dish. I would make this again, it is a very flexible dish!

cp

Blanching is important to retain nutrients and maintain that great, healthy color. It also prevents the vegetables from absorbing too much oil.

Wordsworth from Wadsworth

This is so much better and nutritious than platitudinous scalloped corn. It's sweet corn season, so have a ball.

However, if you make this in the winter or over the holidays, try Trader Joe's frozen sweet corn. It's good quality and easy to use.

K

Thought for Say, what: I think what Martha Rose Shulman is doing is taking a recipe for a gratin that would normally have more eggs, more cheese and maybe cream, and making it healthier. Not eliminating everything but making a healthier version of a standard. For more about this, see her post on "Getting Good With Gratins" online, which really explains it. In this version of her standard one, she substitutes corn for rice. And if she suggests a technique to reduce oil, I would do it.

Anne R.

Good as a side dish. Added red pepper flakes to oomph it up. Would make again.

bocolopo

Delicious! I did sauté the chard stems with the garlic because I knew I wouldn’t use them if I saved them, and I didn’t want to throw them away. Hubby and I could barely stop eating it. I’ll definitely make this again.

Ivy

I substituted baby spinach, which is what I had, and used dry herbs instead of fresh (also what I had). It was delicious and the sweet corn adds gorgeous texture. This is an excellent go-to gratin recipe that I think would work well with any number of veggies as long as you get rid of any excess water (i.e. zucchini, tomato, etc.).

Madelaine

Made this with kale and many times more cheese than the recipe calls for (maybe 5 ounces). No blanching - just sautéed kale with garlic and put it all in the oven. Very easy weeknight meal and my toddler - who has recently been protesting anything new and/or involving vegetables - devoured it.

Theresa Garcia

I caramelized the chard stems along with a shallot, didn’t blanch the chard, added sun dried tomatoes, used Gouda instead of Gruyère. And the extra egg. So tasty.

MGG

This was very good. Used 3 cobs instead of 2, and added in the corn uncooked (it was perfect and still crunchy after the bake).Like others, I skipped the blanching and added the chopped chard stems. Next time, I will fry some good smoky bacon and drain most of the fat before adding the garlic and chard — bacon would be perfect in this dish, which is almost more like a crustless quiche.

Maggie

SAUTÉ one half a large onion before adding the garlicPurée the greens in batches, if stems are tough remove them. Used a mix of spinach, kale from the gardenAdd the purée when it says to add the greens to the stir fry mixIt was a bit moist so added an extra egg (likely due to puréing the greens)Delicious

Lance

Made about 2/3rds, with the following measurements—and tasty results! Baked in 1.5qt Pyrex.12oz chard2 cloves garlic1 heaping t fresh rosemary1 heaping T fresh oregano2 eggs1/3c oat milk2oz aged cheddarscant c frozen corn1t Diamond Crystal kosher salt in step 4

Terry

I made this dish as directed, but used cheddar cheese and it was absolutely delicious. Even a supremely picky food eater really liked it. A definite keeper.

Sunvivor

This has become a regular "go to" in our household. I reduced the corn to 1 cup, added 1/4 tsp red pepper flakes, and increased the eggs from 3 to 4. I did not blanch the greens (just sauteed with garlic) and have mixed the greens to be 1/3 swiss chard, 1/3 fresh spinach, 1/3 kale (chopped small). I went light on the salt and was generous with course ground pepper My husband decided to add some chili crisp when it was served and it was delicious. It is fabulous left over reheated in microwave.

k

Use Corning ware baking pan

Betsy

Love this dish. Added a bit of crushed red pepper; next time I'll add scallions or chives for a bit more flavor.

Lynn

Can you prepare chard ahead of time and refrigerate for a day or so?

Sam

We used a smoked Swiss because that’s what we had. Fortuitous substitution - gives the aroma and smoky flavor of bacon while remaining vegetarian. *This would be really good with pancetta or bacon.

bee g

Used low-fat cottage cheese instead of milk because that's what I had on hand. Used fresh mozzarella and basil for same reason. Didn't blanch chard, just wilted in olive oil (with a couple of chopped scallions, no garlic), then chopped. Raw fresh corn kernels. Sublime.

Private notes are only visible to you.

Chard and Sweet Corn Gratin Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Catherine Tremblay

Last Updated:

Views: 5907

Rating: 4.7 / 5 (47 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Catherine Tremblay

Birthday: 1999-09-23

Address: Suite 461 73643 Sherril Loaf, Dickinsonland, AZ 47941-2379

Phone: +2678139151039

Job: International Administration Supervisor

Hobby: Dowsing, Snowboarding, Rowing, Beekeeping, Calligraphy, Shooting, Air sports

Introduction: My name is Catherine Tremblay, I am a precious, perfect, tasty, enthusiastic, inexpensive, vast, kind person who loves writing and wants to share my knowledge and understanding with you.