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Chard and Sweet Corn Gratin

Chard & Sweet Corn Gratin -- NYT Cooking __ Extra-virgin olive oil 1 generous bunch Swiss or rainbow chard, stemmed and washed Salt 2 large garlic cloves, minced 1 teaspoon chopped fresh rosemary 1 teaspoon fresh thyme leaves Black pepper 3 eggs ½ cup milk 2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups) 1 ounce Parmesan, grated (1/4 cup)