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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Magarsa Misbaay
[email protected]This dish was delicious and comforting. I loved the creamy sauce and the crispy cheese topping. I will definitely be making this again.
M Basit
[email protected]I thought the gratin was a bit too bland. I think it could have used more seasoning or maybe some herbs.
FatAndi
[email protected]This was a great recipe! The gratin was easy to make and very tasty. I served it with a side salad and it was a hit with my family.
George Paul
[email protected]The gratin was a bit too salty for my taste. I think I would have preferred it if I had used less salt.
Md Moon Hasan
[email protected]This dish was absolutely delicious! I loved the combination of flavors and textures. I will definitely be making this again.
Shohel student
[email protected]I thought the gratin was a bit too cheesy. I think I would have preferred it if I had used less cheese.
Mdrifat Shikder
[email protected]This recipe was a lifesaver! I had some leftover potatoes and chard that I didn't know what to do with, and this gratin was the perfect solution. It was easy to make and very tasty.
Shyteria Smart
[email protected]I'm not sure what I did wrong, but my gratin turned out watery. I think I might have added too much milk.
Bilal Manj
[email protected]This was one of the best gratins I've ever had! The flavors were incredible and the texture was perfect. I will definitely be making this again and again.
Milan Dangol
[email protected]I thought this gratin was just okay. It wasn't bad, but it wasn't anything special either.
Ivan Calico
[email protected]This dish was a great way to use up some leftover potatoes and chard. It was easy to make and very tasty.
Ramsey Woanya
[email protected]I found this recipe to be a bit too complicated. I think it would be better if it were simplified.
ItxAyan 786
[email protected]This was a delicious and hearty dish. I especially liked the crispy cheese topping. I will definitely be making this again.
Carrie Brooks
[email protected]The gratin was a bit too oily for my taste. I think I would have preferred it if I had used less butter.
Md Anik
[email protected]I loved this recipe! It was easy to follow and the gratin turned out perfectly. I served it with a side salad and it was a hit with my family.
Rampukar Safi
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning or maybe some herbs.
Nomfundo Precious
[email protected]I'm not a huge fan of chard, but I was pleasantly surprised by this gratin. The chard stalks were tender and flavorful, and the potatoes were perfectly cooked. The cheese topping was the perfect finishing touch.
Brix Batiancila
[email protected]This potato and chard stalk gratin was a delightful dish! The flavors of the potato and chard were perfectly balanced, and the cheese topping added a delicious richness. I would definitely recommend this recipe to anyone looking for a tasty and easy-