Swiss chard gratin
Directly inspired by: Côtes de chard au gratin
Comment: The Swiss chard comes in 2 forms, either long white stems with large leaves or smaller stems red, yellow or white with smaller leaves. In both cases, we eat the leaves and the stems (ribs). Lardons are optional and allow this dish to be served as a main dish.
800 g of swiss chard
2 cloves of garlic
5 dl of milk
100 g grated Gruyère cheese
200 g lardons (opt)
30 g flour + 30 g butter
S + P
Wash the Swiss chard, separate the green leaves from the white stems.
Cut the white parts into small cubes and roughly chop the green leaves and put them in 2 dishes.
Blanch the white parts for 5 minutes in salted boiling water.
Chop onion and garlic. In a skillet, heat a little EVOO. Add the onion and sauté a few minutes; then the garlic
and sweat again 1 to 2 minutes. Add the green leaves, pepper and salt a little. Cook a few minutes until they
have well wilted. Add the white parts, mix one last time and set aside.
Preheat the oven to 200C (400F). Butter a gratin dish. Prepare a béchamel 30 g of butter, 30 g of flour, then off
heat, pour the cold milk. Stir immediately and vigorously with a whisk. When you do not see any lumps,
put the pan back on low heat. Add pepper, nutmeg and salt. Stir constantly with a whisk until the bechamel is
very thick. Then add the grated cheese and mix again so that it melts. Taste and rectify seasoning.
Pour the bechamel on the chard and mix well. Pour everything into the buttered baking dish and bake for
about 30 minutes. Let cool 2 minutes and serve.