Butternut Squash, Swiss Chard, and Gruyere Gratin
By Tested and perfected in the Sur La Table kitchen
Butternut Squash, Swiss Chard, and Gruyere Gratin
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 8 servings
- 2 tablespoons unsalted butter, plus more for greasing baking dish
- 1 small butternut squash (about 1 ½ pounds
- 1 large leek, white and light green parts only, halved lengthwise, thinly sliced, and rinsed well
- 1 bunch Swiss chard, stems and center ribs discarded and leaves coarsely chopped
- ⅓ cup dry white wine
- 1 ½ cups heavy whipping cream
- ½ cup low-sodium chicken broth
- 1 teaspoon sea salt, plus more as needed
- ½ teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons fresh thyme leaves, chopped
- ¼ teaspoon freshly grated nutmeg
- 6 ounces Gruyere cheese, grated (about 1½ cups)
- 2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup)
Make sure to slice and rinse the leeks thoroughly as they often contain sand in between the layers. Use a mandoline to cut the squash into thin slices for even cooking.
Preheat oven to 375°F. Generously grease a 13" x 9" baking dish or 8, 1-cup cocottes with butter.
Peel, quarter, and seed squash. Slice squash on a mandoline into ⅛-inch thick slices; set aside.
To a large skillet set over medium-high heat, add 2 tablespoons butter. When butter melts and foam subsides, add leeks and sauté until softened but not browned, about 5 minutes. Add sliced butternut squash and Swiss chard followed by the white wine; cook until chard is lightly wilted. Add cream, broth, salt, pepper, thyme, and nutmeg. Bring to a simmer and cook until squash is softened but not falling apart, about 8 minutes.
To a small bowl, and Gruyere and Parmesan; stir to combine. Using a spoon, carefully layer hot vegetable mixture into prepared baking dish or cocottes, sprinkling cheese blend between each layer. Carefully pour any leftover cream mixture over gratin and cover with any remaining cheese blend.
Transfer to the oven and bake until bubbling around the edges and top is golden brown, 30 to 35 minutes. Rest the gratin for 15 minutes before serving for the sauce to thicken.
Preheat oven to 375°F. Generously grease a 13" x 9" baking dish or 8, 1-cup cocottes with butter.
Peel, quarter, and seed squash. Slice squash on a mandoline into ⅛-inch thick slices; set aside.
To a large skillet set over medium-high heat, add 2 tablespoons butter. When butter melts and foam subsides, add leeks and sauté until softened but not browned, about 5 minutes. Add sliced butternut squash and Swiss chard followed by the white wine; cook until chard is lightly wilted. Add cream, broth, salt, pepper, thyme, and nutmeg. Bring to a simmer and cook until squash is softened but not falling apart, about 8 minutes.
To a small bowl, and Gruyere and Parmesan; stir to combine. Using a spoon, carefully layer hot vegetable mixture into prepared baking dish or cocottes, sprinkling cheese blend between each layer. Carefully pour any leftover cream mixture over gratin and cover with any remaining cheese blend.
Transfer to the oven and bake until bubbling around the edges and top is golden brown, 30 to 35 minutes. Rest the gratin for 15 minutes before serving for the sauce to thicken.