Rainbow Chard Gratin with Ricotta and Gruyère
This update on a gratin takes advantage of rainbow chard, with its beautiful tricolored stems and flavorful crinkled leaves. Ricotta and Gruyère melt and bind the ingredients together, sparing you from whisking over a hot stove.
- 3 lb. (1.5 kg) rainbow chard
- 1 Tbs. olive oil
- 1 yellow onion, thinly sliced
- 1 garlic clove, minced
- 1 1/2 tsp. minced fresh thyme
- Salt and freshly ground pepper
- 2 cups (1 lb./500 g) ricotta cheese
- 1 cup (4 oz./125 g) shredded Gruyère cheese
- 1 Tbs. Dijon mustard
- 1 cup (2 oz./60 g) fresh bread crumbs
Preheat an oven to 375°F (190°C). Butter a 12-inch (30-cm) oval gratin dish.
Cut the chard leaves from the stems. Keeping the leaves and stems separate, cut both into 1-inch (2.5-cm) pieces. In a large fry pan over medium heat, warm the olive oil. Add the chard stems and sauté for 2 minutes. Add the onion, garlic and thyme and sauté until the onion softens, about 6 minutes. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Season with salt and pepper. Transfer the chard leaves and stems to a colander and drain well, pressing with a spoon to remove the excess liquid.
In a bowl, stir together the cheeses and mustard. Add the chard and stir to mix well. Spread the chard mixture in the prepared dish and scatter the bread crumbs on top. Bake until the bread crumbs are golden and the gratin is heated through, about 20 minutes. Serve hot. Serves 4 to 6.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012)