Review Your Order
Close

Shopping Cart

Swiss Chard au Gratin

Serves: Makes 6 servings

Ingredients:

  • 4 tablespoons (½ stick) unsalted butter
  • 3 pounds Swiss chard
  • 3 tablespoons al-purpose flour
  • 2½ cups half-and-half
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons freshly grated Parmesan cheese


Procedures:

Only the wide central stalks of the chard are used in this gratin, which is commonly served in the Lyon area of France. Mature chard should be peeled to remove the tough surface fibers of the ribs. Serve with any roast.

Preheat the oven to 400°F. Butter a gratin dish (I use a 12- by 5-inch oval dish) with a little of the butter.

Cut the green leafy pieces from both sides of the chard ribs and keep them for a soup or puree. If necessary, using a vegetable peeler, remove the tough fibers from the tops of the ribs. Cut or break the ribs crosswise in half and pull off any additional tough fibers. Wash the ribs and cut into 2-inch pieces. (You should have about 3½ cups.)

Drop the rib pieces into boiling salted water to cover, bring back to a boil, and cook, uncovered, for 6 to 8 minutes, or until tender. Drain in a colander.

Melt the remaining butter in a heavy saucepan over medium heat. Add the flour and mix well. Add the half-and-half and, stirring constantly with a whisk, bring to a boil so it thickens. When the mixture begins to boil, reduce the heat and simmer for 1 minute. Add the salt and pepper; mix well. Remove from the heat.

Arrange the Swiss chard ribs in the buttered gratin dish and pour the cream sauce over them. Be sure that all the pieces are coated with the sauce. Sprinkle with the cheese, place on a cookie sheet, and bake for 30 to 35 minutes, until golden brown. Serve.

by Jacques Pépin

These Are Perfect For This Recipe

Essential Pépin: More Than 700 All-Time Favorites from My Life in Food

In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His classic recipes find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, ... More About Essential Pepin More Than 700 All-Time Favorites from My Life in Food »


Staub Oval Baker, 4 qt.

Stars: 5.0

New Staub oval baking dishes have long been a favorite in top restaurants, showcasing everything from Chef of the Century Paul Bocuse’s macaroni gratin to Daniel Humm’s legendary roast chicken for two at The NoMad. We love using this versatile... More About Staub Oval Baker »

Receive a free decorative knob by mail (a $43 value) when you purchase $200 worth of Staub cookware. 

Zyliss Tilt ’n’ Grate Box Cheese Grater

New Designed at an angle to support your natural grating motion, this stainless steel box grater also boasts a sturdy, nonslip base for stability. Zest lemons or fresh ginger on the extra-fine surface, grate Parmesan on the fine panel, shred veggies and... More About Zyliss Tilt Grate Box Cheese Grater »

2913473
Standard Shipping Rates Apply
In Stock and Ready to Ship
 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?