Swiss Chard Gratin
bunches of Swiss chard (about 2.5 lb), washed and dried well
cloves garlic, pressed or chopped
Gruyère cheese, grated (about 1 ½ cups)
ripe tomatoes, sliced ¼ inch thick
fresh bread crumbs or panko
This hardy, earthy dish makes the most of Swiss chard’s flavorful stalks and leaves; kirsch contributes bright acidity and fruity undertones that work well with the Gruyère. Serve with grilled sausages or even as a main course, with a crusty loaf of bread.
- Preheat oven to 400°F.
- Stir to combine bread crumbs, Parmesan, and 2 tablespoons melted butter.
- Remove Swiss chard leaves from stalks. Dice stalks and coarsely chop leaves; keep separate.
- Heat 1 tablespoon oil in large skillet and sauté onion and chard stalks for 5-8 minutes; transfer to large bowl.
- Heat 1 tablespoon oil in same skillet and sauté chard leaves and garlic for 5 minutes until wilted. Using a strainer or paper towels, remove all liquid from leaves and then add to the bowl with stalks.
- Make roux: Wipe out skillet and melt 2 tablespoons butter. Add flour and whisk over medium heat for 3 minutes. Slowly add milk and whisk until thickened. Remove from heat and stir in Gruyère until melted. Stir in kirsch. Add salt and pepper to taste.
- Fold chard mixture into cheese sauce and transfer to 12-inch gratin dish or 2-quart shallow baking dish. Top with tomato slices and sprinkle with bread crumbs.
- Bake 30 minutes, until gratin is bubbling and top is browned.
Kristen Bieler is a journalist and editor based in New York City. She is currently the senior editor of a wine and spirits trade publication, a regular contributor to Grape Collective and a judge of the Ultimate Wine Challenge international competition. Her writing on food and beverage has appeared in a range of print and online media for nearly two decades.