Ingredients
- 1 bunch chard, Swiss, (2 1/2lbs)
- 1 tablespoon shallot, finely, chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 pch salt
- 1 pch pepper, cayenne
- 1 pch pepper, white
- 1 pch nutmeg, grated
- 1 1/2 cups cheese, shredded, gruyere, cheddar, or, Swiss
- 1/2 cup crumbs, bread, fresh
Make it step by step
- Preheat oven to 450 F (230 C)
- Remove leaves from Swiss chard and reserve for another use.
- Trim 1/4 inch (5 mm) off bottom of stems and discard.
- Trim off any brown spots, removing tough strings from outside.
- Cut into 3- inch (8 cm) lengths.
- In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft.
- Drain and chill under cold water.
- Drain well and pat dry.
- Arrange in greased 6- cup (1.5 L) gratin or casserole dish.
- Set aside.
- In saucepan, melt butter over medium heat; cook shallots for 1 minute.
- Stir in flour; cook, stirring, for 2 minutes without browning.
- Gradually whisk in milk.
- Add salt, cayenne pepper, white pepper and nutmeg.
- Bring to boil; reduce heat and simmer for 2 minutes.
- Remove from heat.
- Stir in 1- cup (250 mL) of the cheese until melted.
- Pour sauce over Swiss chard, shaking dish to distribute.
- Sprinkle with remaining cheese and bread crumbs.
- Bake in 450 F (230 C) oven for 25 to 35 minutes or until bubbly and slightly browned.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Amy Jeanroy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.