French cuisine · Vegetable Dishes

Swiss Chard Gratin

Niçoise gratin of chard stalks and leaves in a white sauce, baked under Parmesan and breadcrumbs.

Ingredients · for 4 servings

• 800 g Swiss chard
• 40 g butter
• 40 g flour
• 500 ml whole milk
• 80 g Parmesan
• 2 cloves garlic
• 40 g breadcrumbs
• 1 pinch nutmeg
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the chard, separate the leaves from the stalks, remove the strings from the stalks and cut into 3 cm pieces, and roughly shred the leaves.
2. Cook the stalks in salted water for 8 min, then add the leaves and cook for another 2 min; drain everything, refresh in cold water and press out very well.
3. Melt the butter, sauté the finely chopped garlic for 30 sec, stir in the flour and sweat for 2 min, then gradually add the milk and simmer for 5 min into a creamy sauce.
4. Stir in half the Parmesan, season with salt, pepper and nutmeg, and fold in the chard gently so the stalks stay intact.
5. Transfer the mixture to an oiled baking dish, smooth the top and cover with the remaining Parmesan, breadcrumbs and olive oil.
6. Bake at 200 °C for 25 min, until the crust is crisp and deep golden, then let rest for 5 min and serve straight from the dish.