Seasonal recipe No 4 – Swiss chard and potato gratinPosted on July 25th, 2009 1 comment
Another excellent recipe from the Riverford Organic Vegetables website.
500g Swiss chard
2tbsp plain flour
100g cheddar cheese
4 garlic cloves
600ml (1 pint) milk
salt and pepper
1. Remove and roughly chop the green part of the chard leaves. Cut the stalks into 2cm lengths and steam for 10 mins. Stir in the green leaves and continue to cook for a few minutes.
2. Wash the potatoes and cut into 1cm slices. Boil for 5 mins until just tender. Drain.
3. Grease a shallow baking dish and layer with half the potatoes, the chard, then the remaining potatoes.
To make the sauce:
1. Melt the margarine and fry the crushed garlic for 2 mins. Stir in the flour and continue stirring for 1 min.
2. Gradually add the milk, stirring continuously until the sauce thickens.
3. Add half the grated cheese and season with salt and pepper.
4. Pour the sauce over the vegetables and top with remaining cheese. Bake at 180° Mark 4 for 35 mins.
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I like this recipe, but I use less garlic as I think four cloves is a rather too much.
As a matter of interest, the French way is to omit the potato and use Gruyere cheese intstead of cheddar. They also add a bay leaf to the sauce, which makes sense. You can replace the margarine with olive oil.
Have a look at this French-based recipe for chard gratin at The Sweet Kitchen, which is a Canadian website.
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