Rich with cream and cheese, chard gratin makes a stellar main dish. And it's a perfect side dish for roast chicken or beef with a built-in cream sauce. It's a good reason to save your chard stems. It can be prepared up to two days in advance and baked until bubbling before serving.
Trim the leaves from the chard and reserve them for another use. Trim the chard stem ends and cut into 4-inch lengths.
Bring a saucepan of salted water to a boil and blanch the chard stems until you can easily pierce the chard stems with a fork, about 10 minutes. Meanwhile, butter a shallow baking dish, such as a 9x13-inch baking pan. Preheat the oven to 400 degrees F.
Drain the chard stems well and arrange them into the prepared pan with the bay leaf. Whisk the cream with the mustard, salt, pepper and nutmeg and pour over the chard stems so they are just barely covered. Sprinkle on the cheese.
Bake until golden brown and bubbly, about 25 minutes.
If preparing the gratin in advance, store covered in the refrigerator up to two days in advance.
Copyright 2021 Lynne Curry