Swiss Chard Au Gratin Recipe
Swiss Chard Au Gratin tastes nice. Swiss Chard Au Gratin tastes better with peper. Swiss Chard Au Gratin is very easy to make.
Ingredients
1 1/4lb Swiss chard
1/2 cup small button mushrooms
1/4 cup butter
1 1/2 tbsp oil
1 large shallot, finely chopped
1 tbsp finely chopped parsley
1 3/4 cups bechamel sauce or veloute sauce
2 egg yolks
1/4 cup grated Swiss cheese
6 tbsp fine white breadcrumbs
1/2 cup freshly grated Parmesan cheese
Salt and pepper
Directions
Preheat the oven to 400°F.
Bring a large saucepan of salted water to a boil.
Prepare and wash the Swiss chard, cutting off the green leaves and setting them aside for use in other dishes.
Cut the wide, white stalks into 2 1/2 in sections.
Boil in the salted water for 15-20 minutes or until tender but still with a little bite left in them, then drain well.
Trim and wipe the mushrooms; chop them very finely, then wrap in a clean cloth and twist the free ends hard to squeeze out all their moisture.
Heat 1 tbsp of the butter in a nonstick skillet with 1 1/2 tbsp oil and fry the shallot very gently.
Add the mushrooms and cook, stirring, for 1-2 minutes.
Add a pinch of salt and pepper and sprinkle in the parsley.
Make the bechamel or veloute sauce, ensuring that it is not very thick; once it has acquired a creamy consistency, remove from the heat and beat in the 2 egg yolks one at a time with a balloon whisk or wooden spoon, followed by the Swiss cheese and the shallot and mushroom mixture.
Cover the bottom of a shallow ovenproof or gratin dish with a thin layer of this sauce, place the stalks evenly on top in one layer, overlapping one another and cover with the remaining sauce.
Fry the fine breadcrumbs in 1 1/2 tbsp butter; allow to cool before stirring in the Parmesan cheese and then sprinkle evenly over the surface.
Melt the remaining 1 1/2 tbsp of butter and drizzle over the topping.
Place in the oven and bake for about 10 minutes or until the surface is crisp and golden brown.
Bring a large saucepan of salted water to a boil.
Prepare and wash the Swiss chard, cutting off the green leaves and setting them aside for use in other dishes.
Cut the wide, white stalks into 2 1/2 in sections.
Boil in the salted water for 15-20 minutes or until tender but still with a little bite left in them, then drain well.
Trim and wipe the mushrooms; chop them very finely, then wrap in a clean cloth and twist the free ends hard to squeeze out all their moisture.
Heat 1 tbsp of the butter in a nonstick skillet with 1 1/2 tbsp oil and fry the shallot very gently.
Add the mushrooms and cook, stirring, for 1-2 minutes.
Add a pinch of salt and pepper and sprinkle in the parsley.
Make the bechamel or veloute sauce, ensuring that it is not very thick; once it has acquired a creamy consistency, remove from the heat and beat in the 2 egg yolks one at a time with a balloon whisk or wooden spoon, followed by the Swiss cheese and the shallot and mushroom mixture.
Cover the bottom of a shallow ovenproof or gratin dish with a thin layer of this sauce, place the stalks evenly on top in one layer, overlapping one another and cover with the remaining sauce.
Fry the fine breadcrumbs in 1 1/2 tbsp butter; allow to cool before stirring in the Parmesan cheese and then sprinkle evenly over the surface.
Melt the remaining 1 1/2 tbsp of butter and drizzle over the topping.
Place in the oven and bake for about 10 minutes or until the surface is crisp and golden brown.
