Swiss Chard Gratin
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 475 |
| pro | 21 g |
| total fat | 25 g |
| sat. fat | 15 g |
| carb | 43 g |
| fibre | 3 g |
| chol | 77 mg |
| sodium | 657 mg |
| % RDI: | - |
| calcium | 53% |
| iron | 16% |
| vit A | 41% |
| vit C | 25% |
| folate | 25% |
-
1 potato (5 oz/150 g), peeled and quartered
2 tbsp (25 mL) butter
1/4 cup (50 mL) diced onion
1 clove garlic, minced
1/4 cup (50 mL) all-purpose flour
1-3/4 cups (425 mL) milk
1/4 tsp (1 mL) cayenne pepper
Pinch each salt, pepper and ground nutmeg
1/3 cup (75 mL) shredded Gruyère cheese
3 tbsp (45 mL) grated parmesan cheese
2-1/2 cups (625 mL) shredded Swiss chard
Preparation:
In small saucepan of boiling salted water, cook potato until tender, 10 to 12 minutes. Drain and let cool for 5 minutes. Thinly slice and overlap in greased 3-cup (750 mL) shallow gratin dish.
Meanwhile, in small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. Stir in flour; cook for 1 minute. Whisking constantly, add milk, 1/2 cup (125 mL) at a time. Whisk in cayenne pepper, salt, pepper and nutmeg. Reduce heat to low; simmer, whisking occasionally, until thickened, 5 to 7 minutes. Stir in Gruyère and Parmesan cheeses.
Pour 1/2 cup (125 mL) sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in 400°F (200°C) for 20 to 25 minutes or until bubbly and browned.
Meanwhile, in small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. Stir in flour; cook for 1 minute. Whisking constantly, add milk, 1/2 cup (125 mL) at a time. Whisk in cayenne pepper, salt, pepper and nutmeg. Reduce heat to low; simmer, whisking occasionally, until thickened, 5 to 7 minutes. Stir in Gruyère and Parmesan cheeses.
Pour 1/2 cup (125 mL) sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in 400°F (200°C) for 20 to 25 minutes or until bubbly and browned.
Source
Canadian Living Magazine: February 2008
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »