Sweet Kitchen Recipes

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Chard gratin

Adapted from French Taste by Laura Calder
serves 4
bechamel:

1 1/2 cups milk
1/4 onion
1 bay leaf
1 garlic clove
2 tbsp butter
2 tbsp flour
1/4 cup sour cream
gratin:

1 bunch chard
1 tbsp olive oil
1 onion, sliced
1 ham steak, chopped (optional)
100 g Gruyere, grated
Finely grated Parmesan to taste
Preheat oven to 400℉.

In a saucepan, heat milk with onion, bay leaf and garlic until just boiling.  Remove from heat and allow to steep for about 10 minutes then remove the onion, bay and garlic and discard.

Melt butter over medium-low heat.  When foaming subsides, whisk in flour and cook for 1 minute then gradually whisk in hot milk.  Cook, stirring constantly, until very thick then remove from heat and add sour cream.  Set aside.

Remove the stems and ribs from the chard, chop into 1 inch (2.5 cm) lengths, and cook in a pot of boiling salted water until tender.  Drain and rinse under cold water and set aside.

Slice the chard leaves.  Heat olive oil over medium heat and add sliced onion, cooking until translucent.  Add chard leaves and cook until tender.

Scatter cooked chard stems and ribs and, if using, ham in the bottom of a buttered gratin dish.  Top with half of the Gruyere and add pepper to taste, then top with the cooked chard leaves.  Add bechamel, then the remaining Gruyere and top with grated Parmesan.

Bake until golden and bubbly, about 15 minutes.