From “Fireside Food for Cold Winter Nights: More than 75 Comforting and Warming Recipes” by Lizzie Kamenetzky (Ryland Peters & Small)
Photography by Nassima Rothacker copyright Ryland Peters & Small, 2015, 2021
SWISS CHARD GRATIN
My gratin is iron-rich and full of goodness, only somewhat negated by the cream and cheese! This gratin is great as a meal in itself with a little added bacon if you want a meaty hit.
- 1 3⁄4 lb. (800g) Swiss chard
- 3 1⁄2 tablespoons (50g) butter
- 1⁄2 cup plus 1 tablespoon (75g) plain/all-purpose flour
- scant 1 cup (200 ml) crème fraîche
- 1 1⁄4 cups (300 ml) double/heavy cream
- freshly grated nutmeg
- 1 cup (50g) fresh breadcrumbs
- finely grated zest of 1 lemon and a good squeeze of juice
- heaping 1⁄2 cup (50g) grated Gruyère cheese
- 1 tablespoon olive oil
- sea salt and ground black pepper
Preheat the grill/broiler to medium. Bring a pan of water to a boil and blanch the chard for 2 to 3 minutes, then drain and refresh under cold running water. Squeeze out as much of the water as possible and set aside.
Melt the butter in a pan, add the flour and cook for 1 to 2 minutes. Add the crème fraîche, cream, and a good grating of nutmeg. Simmer for 2 to 3 minutes. Season.
Mix the breadcrumbs with the lemon zest, cheese, and olive oil.
Mix the chard and the sauce together. Spoon the chard into a large ovenproof dish. Sprinkle with the breadcrumbs, then put under the grill/broiler for a couple of minutes until golden brown and bubbling. (If you like, you can mix the sauce with the chard and leave until ready to cook. Heat through in a medium oven for 5 to 10 minutes before browning under the grill/broiler.)
Serve with a squeeze of lemon juice.