- Portion size 6 servings
- 2 bunches Swiss chard (2-1/2 pound/ 1.25 kg)
- 2 tablespoons butter
- 1 tablespoon shallot finely chopped
- 3 tablespoons flour
- 1 1/2 cup milk
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 pinch white pepper
- 1 pinch grated nutmeg
- 1 1/2 cup shredded Gruyère cheese
- 1 1/2 cup shredded Cheddar cheese
- 1 1/2 cup shredded Swiss cheese
- 1/2 cup fresh bread crumbs
Preheat oven to 450°F (230°C).
Remove leaves from Swiss chard and reserve for another use. Trim 1/4 inch (5 mm) off bottom of stems and discard. Trim off any brown spots, removing tough strings from outside. Cut into 3-inch (8 cm) lengths. In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft. Drain and chill under cold water. Drain well and pat dry. Arrange in greased 6-cup (1.5 L) gratin or casserole dish. Set aside.
In saucepan, melt butter over medium heat; cook shallots for 1 minute. Stir in flour; cook, stirring, for 2 minutes without browning. Gradually whisk in milk. Add salt, cayenne pepper, white pepper and nutmeg. Bring to boil; reduce heat and simmer for 2 minutes. Remove from heat. Stir in 1/2 cup of the cheese until melted.
Pour sauce over Swiss chard, shaking dish to distribute. Sprinkle with remaining cheese and bread crumbs. Bake in 450°F (230°C) oven for 25 to 35 minutes or until bubbly and slightly browned.