Swiss Chard Gratin
- Portion size: 2
This recipe makes 2 servings
|Per serving: about||-|
|total fat||25 g|
|sat. fat||15 g|
Tired of potatoes? Try this delicious twist on your family's favourite veggie with dinner tonight.
- 1 1potatopotatoes, (5 oz/150 g), peeled and quartered
- 2 tbsp 2tbspbutter
- 1/4 cup 1/4cupdiced onion
- 1 1garlic clovegarlic cloves, minced
- 1/4 cup 1/4cupall-purpose flour
- 1-3/4 cups 1-3/4cupsmilk
- 1/4 tsp 1/4tspcayenne pepper
- 1 1pinch salt
- 1 1pinch pepper
- 1 1pinch nutmeg
- 1/3 cup 1/3cupshredded Gruyere cheese
- 3 tbsp 3tbspgrated Parmesan cheese
- 2-1/2 cups 2-1/2cupsshredded Swiss chard
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 Gruy? 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