Prep 20 mins
Cook 1 hr
My daughter made this for her first Thanksgiving alone with her new husband. She sent me the recipe, and I made it tonight. Yummy! She got it from Food and Wine, attributed to Michael Symon. I found it took longer to make than specified in the printed recipe she gave me, so I increased the cooking time. I also cut the recipe down to serve two, with no difficulties.
- 1 1⁄2 lbs swiss chard, large stems discarded
- 1 1⁄2 tablespoons extra-virgin olive oil
- 3 medium leeks, white and tender green parts only, sliced 1/4 inch thick
- 1 1⁄2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 1⁄3 cup all-purpose flour
- 2 cups milk
- 1⁄4 cup gruyere cheese, shredded
- 1⁄4 cup parmigiano-reggiano cheese, shredded
- 1⁄8 teaspoon nutmeg, freshly grated
- black pepper, freshly ground
- In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.
- Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.
- Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
- In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.
- Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.
- Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
- Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.
A delicious gratin! I have used this recipe to also add potatoes and parsnips to the dish! Have made this many times!
Really good dish. Nothing more to add. Made for Photo Tag game. :)