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Swiss Chard Gratin

1 potato peeled and quartered
2 tbsp butter
1/4 cup diced onion
1 garlic clove minced
1/4 cup all-purpose flour
1-3/4 cups milk
1/4 tsp cayenne pepper
1 pinch salt
1 pinch pepper
1 pinch nutmeg
1/3 cup shredded Gruyere cheese
3 tbsp grated Parmesan cheese
2-1/2 cups shredded Swiss chard
In small saucepan of boiling salted water, cook potato until tender, 10 to 12 minutes. Drain and let cool for 5 minutes. Thinly slice and overlap in greased 3-cup (750 mL) shallow gratin dish.
Meanwhile, in small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. Stir in flour; cook for 1 minute. Whisking constantly, add milk, 1/2 cup (125 mL) at a time. Whisk in cayenne pepper, salt, pepper and nutmeg. Reduce heat to low; simmer, whisking occasionally, until thickened, 5 to 7 minutes. Stir in Gruy? and Parmesan cheeses.
Pour 1/2 cup (125 mL) sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in 400°F (200°C) for 20 to 25 minutes or until bubbly and browned.
Source : Canadian Living Magazine: February 2008
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