Name: Egg Gratin with Swiss Chard and Cherry Tomatoes
Total time: 1 h
Ingredients: 3 tablespoons unsalted butter , plus extra for dish; 2 1/2 ounces Manchego cheese , grated (1¼ cups); 8 ounces cherry tomatoes; Salt and pepper; 2 garlic cloves , minced; 8 ounces Swiss chard , stemmed and cut into ½-inch pieces; 2 tablespoons cornstarch; 1 1/4 cups half-and-half; 4 large eggs

Why This Recipe Works

Our ideal egg gratin should have a luxurious custard base with a healthy dose of perfectly cooked fresh vegetables. With a little trial and error, we found just the right ratio of eggs to liquid for a smooth, velvety custard, but the addition of juicy vegetables threatened the stability and consistency of our base. In order to add the fillings without affecting our perfect custard, we whisked in a little cornstarch. This kept the custard glossy and rich from one edge to the other, even when packed with plump, sweet, pan-roasted cherry tomatoes, buttery, nutty Manchego cheese, and earthy, bitter Swiss chard. Finishing the baked custard under the broiler gave it an appealing golden-brown, cheesy top. We loved the chewy contrast between the crust and the silky, tender custard, but we wanted more of it. By greasing the gratin dish with butter and dusting it with extra Manchego cheese, we were able to form a toasty cheese “crust” on the bottom and sides of our decadent vegetable gratin as well.

Instructions

Adjust 1 oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350 degrees. Grease bottom and sides of broiler-safe 2-quart gratin dish with butter and sprinkle ¼ cup Manchego evenly over bottom and sides of dish. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-low heat. Add tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper and cook until tomatoes begin to break down and release their liquid, 3 to 5 minutes; transfer tomatoes to prepared dish.

Wipe skillet clean with paper towels and melt remaining 2 tablespoons butter over medium-low heat. Add garlic and cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in chard and increase heat to medium-high. Cover and cook until chard is wilted but still bright green, about 2 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 1 minute. Transfer chard to gratin dish and spread evenly over tomatoes.

Whisk cornstarch and ½ teaspoon salt together in medium bowl. Whisk in half-and-half, eggs, and ¾ cup Manchego until thoroughly combined. Pour egg mixture over tomatoes and greens. Sprinkle with remaining ¼ cup Manchego. Bake gratin on middle rack until toothpick inserted in center comes out clean, 30 to 40 minutes, rotating dish halfway through baking. Remove gratin from oven.

Heat broiler. Broil gratin on top rack until cheese is golden brown, about 2 minutes. Let gratin cool until custard has set up, about 5 minutes. Serve.