Gruyere Chard Gratin
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound white chard stems, trimmed and cut in ¾-inch pieces (4 cups)
- 3large eggs
- 1½cups heavy cream
- ¾teaspoon kosher salt
- 8grinds fresh black pepper
- ½cup grated Gruyere cheese
- 1teaspoon butter to grease pan
Nutritional analysis per serving (4 servings)
487 calories; 43 grams fat; 26 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 15 grams protein; 632 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place rack in lowest level of oven. Heat oven to 450 degrees.
- Step 2
Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 minutes. Strain in a colander, then run under cold water to refresh. Leave stems in the colander for 10 to 15 minutes to drain.
- Step 3
Meanwhile, in a medium bowl, combine the eggs, cream, salt, pepper and cheese. Add drained stems. Mash together by hand until very well combined.
- Step 4
Grease a 9-inch glass pie pan. Scrape mixture into pan with a rubber spatula. Bake for 35 minutes, until top is golden brown. Remove, and cool for 5 minutes. Serve warm.
Private Notes
Comments
This was absolutely delicious. I added about half a cup of sliced leeks but otherwise made the recipe as directed. It was rich and custardy, and a great way to use up chard stems.
For some reason I decided to sort of mash up Barbara Kafka's chard gratin and Florence Fabricant's chard casserole. Made the casserole up to adding gruyere, then added half of it. Then mixed 3 eggs, 2T cream 1/3 cup 1 pct milk with rest of gruyere. Mixed all in buttered casserole topped with 2T gruyere 33 minutes at 350. Ugly but super delicious. Next time will add a little more gruyere and a few halved cherry tomatoes on top for better color.
This was absolutely delicious. I added about half a cup of sliced leeks but otherwise made the recipe as directed. It was rich and custardy, and a great way to use up chard stems.
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