Chard and Sweet Corn Gratin

This was one of the New York Time's top 10 recipes of the summer.

- I used 11.5 ounces of Swiss Chard and just lightly steamed it rather than blanching it.
- I was pressed for time so skipped the whole sauteeing garlic Step 3 (and so did not need the tablespoon of oil), and added dried Italian seasoning herbs rather than the fresh rosemary and thyme in Step 4.
- I wanted to use cheese I had on hand rather than making a special stop for the Gruyere, so used 1.5 oz pepper jack and 1.5 ounce Swiss.

http://cooking.nytimes.com/recipes/1017637-chard-and-sweet-corn-gratin

Serves 6.