Swiss Chard Gratin
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 tbsps
Unsalted Butter1 tsp
Nutmeg (freshly grated)1 cup
Heavy Cream1 tbsp
All-Purpose Flour1 medium
Onion (finely chopped)Directions:
1
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl
2
Boil broth in a small saucepan until reduced by half
3
Add cream and keep warm
4
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour
5
Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute
6
Season sauce with salt and pepper
7
Preheat oven to 400°F
8
Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened
9
Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes
10
Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted
11
Season with salt and pepper
12
Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon
13
Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly
14
Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes
15
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl
16
Boil broth in a small saucepan until reduced by half
17
Add cream and keep warm
18
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour
19
Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute
20
Season sauce with salt and pepper
21
Preheat oven to 400°F
22
Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened
23
Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes
24
Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted
25
Season with salt and pepper
26
Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon
27
Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly
28
Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes