Final Project: Swiss Chard Gratin. Part I: The Recipe

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"Gratin," as defined in Wikipedia:

a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish (citation).
I have made this delicious dish a couple of times before. It reminds me of the kind of food I ate as a child, because part of my family comes from France.

The original recipe is from the November 2005 edition of Saveur magazine, page 74. I have modified the recipe a bit less butter, but if you are cooking French, butter is hard to avoid.

You will need:

1 BIG bunch of Swiss chard
2 tbsp. olive oil
2-3 garlic cloves, minced
1 stick butter (I used 3/4)
 1/4 cup flour
2 cups whole milk
3/4 cup grated cheese such as Parmigiano or Gruyere
red pepper flakes
grated nutmeg
 salt pepper
Since I planned to make this into a meal, I decided to accompany the gratin with a tomato salad, hearty bread, and red wine.


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