POTATO AND CHARD STALK GRATIN
If your Swiss chard has wide stems, keep them handy. You can use them in a number of dishes, including this rich gratin.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Place the potatoes in a saucepan, and cover with water. Add 1/2 teaspoon salt, and bring to a boil. Reduce the heat to medium, and boil gently until tender, 10 to 20 minutes, depending on the size of the potatoes. Add the chard stalks to the pot, and simmer for another five minutes until crisp-tender. Drain, and retain the cooking liquid if you prefer to use it instead of milk for the béchamel. Cut the potatoes into quarters or halves, depending on their size.
- Preheat the oven to 425 degrees. Rub a 2-quart baking dish or gratin with the cut clove of garlic, and brush with olive oil.
- Make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in the flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. It should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes until the sauce is thick and has lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.
- Cut the potatoes into quarters or halves, depending on their size. Combine with the chard stalks and thyme in a large bowl, and season with salt and pepper. Add the béchamel, and stir until the vegetables are coated with sauce. Scrape into the gratin dish. Sprinkle the Gruyère on top.
- Bake 20 to 25 minutes until bubbling and beginning to brown on the top. Serve hot.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 857 milligrams, Sugar 9 grams
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Dick Mansita
[email protected]This gratin was delicious! The potatoes were perfectly cooked and the chard stalks added a nice touch of bitterness. The cheese sauce was rich and creamy, and it all came together beautifully. I served it with a side salad and it was the perfect meal
rid mika
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends. The gratin is creamy and flavorful, and the cheese crust is perfectly golden brown. I usually serve it with a side salad or roasted vegetables. It's the perfec
Jim Kuell
[email protected]This recipe was easy to follow and the gratin turned out great! The flavors were well-balanced and the texture was perfect. I especially liked the crispy cheese crust on top. I served it with a side of roasted vegetables and it was a delicious meal.
isah Zaphaniah
[email protected]This was a great recipe! I've never cooked with chard stalks before, but they were delicious in this gratin. The whole dish was very flavorful and satisfying. I served it with a green salad and it was the perfect meal. I'll definitely be making this
Ijay Rasalanavho
[email protected]I made this gratin last night and it was a huge success! My husband and I both loved it. The flavors were so well-balanced and the texture was perfect. The potatoes were crispy on the outside and soft on the inside, and the chard stalks added a nice
Arbab Nazar
[email protected]This potato and chard stalk gratin was an absolute delight! The combination of tender potatoes, wilted chard stalks, and creamy cheese sauce was simply irresistible. I followed the recipe exactly and it turned out perfectly. The gratin had a beautifu