Swiss Chard and Potato Gratin
The Nitty Gritty:
This fabulous gratin is made even more indulgent with a bechamel sauce.- Level: 2
- Prep Time: 20 min, plus 10-12 min in oven
- Yields: 3-4 servings
- Tags: side dish
This fabulous gratin is made even more indulgent with a bechamel — a French white sauce made from a roux (flour and butter) and cold milk.
You can easily substitute spinach or other greens, but the bright red of Swiss chard’s stems makes this dish very visually appealing.
Ingredients:
- ½ bunch Swiss or rainbow chard
- 1 large Yukon Gold potato, peeled
- 1 whole shallot, minced
- 1 Tbsp. cold milk
- 2 ½ Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 2 Tbsp. extra virgin olive oil
- ½ tsp. kosher salt
- ½ tsp. freshly ground pepper
- ½ tsp. nutmeg
- ¼ cup Parmesan cheese, freshly grated
- Add cold milk to and bring roux to a boil, whisking constantly
- The roux should start to thicken
- If it gets too thick, add a bit more cold milk
- Pour the bechamel over the chard and potato mixture
- Bake until cheese is bubbling and browned
Instructions:
Preheat oven to 450 degrees, positioning rack near top of oven. Rinse the chard thoroughly in cold water. Pat dry with paper towels. Chop into 1-inch pieces.
Heat 1 Tbsp. olive oil in a skillet over medium-high heat. Add potatoes, salt, and pepper and sauté for 5 minutes, stirring constantly.
Add chard and remaining olive oil, then continue to cook until the stems are nice and soft, about 7-8 minutes. If the liquid evaporates and the chard starts sticking, deglaze the pan with a little water.
Toss in the shallots and cook another 2 minutes, until shallots are translucent. Remove from heat.
In a small pot, melt butter over low heat. Remove from heat and add three or four pinches of flour. Whisk immediately to combine evenly, then return to heat. Cook for 1 minute, until the mixture thickens.
Add cold milk, whisk, and cook some more. Add more milk and repeat. Bring to a boil and cook another minute, whisking constantly.
Add small pinches of pepper, nutmeg, and salt. Taste, checking for any trace of an uncooked-flour flavor. Adjust seasoning.
Butter a gratin dish or small baking pan. Add chard and potato mixture, then pour bechamel on top. Sprinkle generously with the grated Parmesan.
Set the gratin or baking dish on a baking sheet (this makes it easier to remove from the oven.) Bake for 10-12 minutes, until the cheese is bubbling and browned.
Comments
By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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