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Chard and Sweet Corn Gratin Recipe

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This recipe for Chard and Sweet Corn Gratin, by , is from Jacqueline's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacqueline DeRouin


1 generous bunch of Swiss or rainbow chard, stemmed and washed.
2 large garlic cloves, minced
1 tsp. chopped fresh rosemary
1 tsp. fresh thyme leaves
Black pepper
3 eggs
1/2 cup milk
2-3 o. Gruyere, grated (or more to taste)
Kernals from 2 cooked ears of sweet corn (1-1/2-2 cups)
1 oz. grated Parmesan (1/4 cup)

Preheat oven to 375. Oil a 2-qt. baking dish.

Blanch chard in salted water. Drain well and chop medium fine.

Heat 1 Tbs. olive oil and add garlic; stire in rosemary, thyme and chard. Season with salt and pepper and saute a minute or two.

In a large bowl, beat together eggs, milk and 1/2 tsp. salt. Stir in the veggies and Gruyere. Scrape into baking dish and sprinkle with grated parmesan.

Bake 35-40 minutes. Allow to sit for at least 10 minutes before serving.

Personal Notes:
Personal Notes:
This is also good with spinach or baby kale. Be sure to use Gruyere. It tastes better and melts beautifully. Off season, frozen corn works fine.




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