Ingredients for Swiss Chard And Leek Gratin
- Swiss Chard
- Olive Oil
- 2 cups sliced leeks
- Salt
- Garlic Cloves
- Unsalted Butter
- All Purpose Flour
- 4 cups milk
- 1 cup grated Gruyere cheese
- Parmigiano Reggiano Cheese
- 1/4 teaspoon freshly grated nutmeg
- Black Pepper
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How to Make Swiss Chard And Leek Gratin
- Blanch 1 bunch (about 1 pound) Swiss chard in a large pot of boiling water for 1 minute until wilted.
- Drain the chard, squeeze out excess water thoroughly, and chop.
- Heat 2 tablespoons olive oil in the same pot over medium heat.
- Add 2 cups sliced leeks and a pinch of salt. Cover and cook, stirring occasionally, until tender, about 7 minutes. Adjust heat as needed (medium-low if your stove runs hot, medium if it runs cool).
- Uncover, add 2 cloves minced garlic, and cook, stirring, until fragrant (about 30 seconds).
- Add the chopped chard, season with salt to taste, and remove from heat.
- Preheat oven to 425°F (220°C). Butter or grease a 2-quart casserole dish.
- In a large saucepan, melt 4 tablespoons butter over medium heat.
- Whisk in 4 tablespoons all-purpose flour to form a paste (roux).
- Gradually whisk in 1 1/3 cups milk and cook, whisking constantly, until the mixture starts to thicken.
- Repeat twice more with the remaining 2 2/3 cups milk, whisking constantly.
- Bring the sauce to a boil, whisking constantly. Reduce heat to low and cook, whisking often, until thickened and no floury taste remains (about 10-15 minutes).
- Remove from heat and stir in 1 cup grated Gruyere cheese, 1/2 cup grated Parmesan cheese, and 1/4 teaspoon freshly grated nutmeg.
- Season with salt and pepper to taste.
- Combine the cheese sauce and the leek/chard mixture.
- Season with salt and pepper to taste.
- Transfer to the prepared casserole dish.
- Bake in the upper third of the oven for 25-30 minutes, or until golden brown and bubbly.
- Let rest for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
14g
Fat
44g
Carbs
8g
