Chard gratin
Votes: 7
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Recipe for Swiss chard gratin with garlic and parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 - 2.2 kg Swiss chard (6 - 8 large bunches)
- Salt
- 120 g butter
- 1/2 cup flour
- 5 cups whole milk
- Freshly ground black pepper
- Nutmeg
- 2 heads of roasted garlic, peeled and crushed into a paste
- 4 cups freshly grated Parmesan cheese
We recommend
Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat to 200°C. Bring a large pot of water to a boil.
- Peel the chard, keeping the leaves whole. Salt the boiling water, add the chard, and let it soften. Cover the pan with a lid. Cook the chard for 10 minutes, cool under cool water in a colander, then drain. Remove any remaining excess liquid with a clean kitchen towel. Chop.
- Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, then pour in the milk. Season with salt, pepper, and freshly grated nutmeg. Add the fried garlic paste. Cook until the sauce thickens, adjusting seasoning to taste.
- Layer half the greens in a medium baking dish (20-25 cm). Top with half the béchamel sauce and sprinkle with half the cheese. Repeat the layers, finishing with cheese. Bake the gratin until golden brown, 20-30 minutes.
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