Sausage, White Bean, and Swiss Chard Gratin

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Sausage, White Bean, and Swiss Chard Gratin

Book Description

A delicious and satisfying single-dish preparation best known for its bubbly, creamy interior and crunchy, golden topping, the versatile gratin can be savory or sweet, gourmet or homespun, a supporting player or the star of the meal. In GRATINS, author Tina Salter presents more than 50 gratin recipes for first courses, entrées, side dishes, and desserts, along with tips and techniques to make these upscale casseroles fun and easy to prepare. Combining a variety of sophisticated flavors and requiring relatively little prep time, the recipes in this sometimes surprising collection include such innovative preparations as Baked Chicken with Piccata Crumb Topping, Gratinéed Garlic Shrimp, and Pear-Pound Cake Gratin. And since no collection of gratins would be complete without a hearty helping of potato-based favorites, you’ll also find recipes such as Creamy Potato Gratin with Smoked Salmon and Chives, and Buttery Spinach and Potato Gratin. Offering a bold new twist on hot dishes, GRATINS is truly the upper crust of casserole cookbooks.

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Gratins: Savory and Sweet Recipes from Oven to Table

Authors: Tina Salter, Paul Moore, Catherine Jacobes

Date: August 2004

ISBN: 1580086233

Publisher: Ten Speed Press

Hardcover

ORDER/INFO

Sausage, White Bean,
and Swiss Chard Gratin
Recipe from: Gratins
by Tina Salter, Paul Moore, Catherine Jacobes
Cookbook Heaven at Recipelink.com

As your serving spoon breaks through the crust of this gratin, take a deep breath and inhale the fragrant aromas of fennel, creamy white beans, savory sausage, and earthy chard. This satisfying one-dish meal can be assembled ahead and baked just before serving. Then all you need to do is make a green salad, open a bottle of red wine, sit down with friends, and dig in.

Servings: 4 to 6

3 mild Italian sausages (about 12 ounces), casings removed
1 yellow onion, thinly sliced
1/2 fennel bulb, thinly sliced
3 cloves garlic, thinly sliced
1 tablespoon fresh sage leaves, cut into chiffonade
1/2 to 1 teaspoon fennel seeds
Pinch of red pepper flakes
1 bunch white card, stems and leaves kept separate, cut into 1/4-inch slices
1 cup chicken stock (page 10) or canned low-sodium broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup sun-dried tomatoes, sliced
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan
2 tablespoons freshly grated Gruyere
Topping:
2 tablespoons olive oil
1/2 cup fresh bread crumbs
Freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly oil a 9-inch (11/2 quart) square gratin dish.
Heat a large saute pan over high heat. Crumble in the sausage and cook, breaking up the lumps with a spatula, until golden brown, about 5 minutes. Using a slotted spoon, transfer the sausage to a small bowl.
Pour off all but 2 tablespoons of the fat in the pan. Return the pan to medium-high heat and add the onion; cook until translucent, about 5 minutes. Add the fresh fennel, garlic, sage, fennel seeds, and red pepper flakes and cook until the vegetables are softened, about 5 minutes. Add the chard stems and cook for i minute. Add the chard leaves and stock and cook for i minute. Remove from the heat. Stir in the beans and sun-dried tomatoes. Season to taste with salt and pepper. Transfer to the prepared gratin dish. Sprinkle the cheeses over the top.
To make the topping: In a small saute pan, heat the olive oil over high heat. Add the bread crumbs and cook until golden brown, 2 to 3 minutes. Season to taste with pepper.
Sprinkle the topping over the gratin. Place on a sturdy baking sheet. Bake until deep, golden brown and bubbly, 30 to 40 minutes. Let rest for 10 minutes before serving.

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