1/3 Photos of Swiss Chard and Leek Gratin
1 hr 20 mins
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.
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Units: US | Metric
- 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
- 1In 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.
- 2Heat 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.
- 3Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
- 4In 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.
- 5Bring 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.
- 6Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
- 7Transfer 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.
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Nutritional Facts for Swiss Chard and Leek Gratin
Serving Size: 1 (319 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 288.6
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 8.9 g
- Cholesterol 40.8 mg
- Sodium 435.9 mg
- Total Carbohydrate 24.0 g
- Dietary Fiber 3.4 g
- Sugars 3.6 g
- Protein 10.5 g