Try this eggless Swiss chard potato gratin recipe today
Swiss chard potato gratin is a hearty vegetarian dish that pairs the earthy flavor of potatoes with the nutritious Swiss chard. Rooted in French cuisine, gratin involves topping a dish with a browned crust, often of breadcrumbs, cheese, or bechamel sauce. This eggless creation is ideal for those desiring a comforting, nutrient-packed meal. Now, let's begin the preparation process.
Gather the following ingredients
To create this gratin, gather two pounds of potatoes and one bunch of Swiss chard. You'll also need three cups of whole milk, two tablespoons each of all-purpose flour and unsalted butter, and one cup of grated Gruyere cheese or a similar melting variety. Season the dish with one teaspoon each of salt and black pepper, plus a pinch of nutmeg for added flavor.
Preparing the vegetables
Begin by preheating your oven to 375 degrees Fahrenheit. Carefully wash the Swiss chard, separating the vibrant leaves from the sturdy stems. Chop both into bite-sized pieces suitable for layering. Peel the potatoes and slice them into rounds, aiming for an eighth-inch thickness. Have these vegetables prepared and set aside, ready for use as you proceed to make the creamy sauce.
Crafting the sauce
In a saucepan over medium heat, melt the butter until it bubbles. Whisk in the flour to form a roux, cooking for two minutes without allowing it to brown. Gradually add the milk, whisking constantly to prevent lumps. Season with salt, pepper, and a pinch of nutmeg. Stir frequently and cook until the sauce thickens slightly, which should take around five minutes.
Assembling the gratin
Grease a baking dish with butter or cooking spray. Layer half of your potato slices at the bottom followed by half of your chopped Swiss chard stems and leaves. Pour half of your prepared sauce over these layers then sprinkle with half a cup of cheese. Repeat layering with remaining potatoes and top off with leftover cheese.
Baking to perfection
Cover the gratin with foil and bake in your preheated oven for 25 minutes. Next, remove the foil, allowing the top to turn a golden brown, which should take an additional 25 to 30 minutes. Once baking is complete, it's crucial to let the gratin sit for 10 minutes before serving. This resting step ensures the layers set firmly, guaranteeing perfectly presented slices.
