Recipe: Gratin of Swiss Chard with Cream (Gratin de Blettes a la Creme)

GRATIN OF SWISS CHARD WITH CREAM
(GRATIN DE BLETTES A LA CREME)

1 large bunch (about 1 1/2 pounds) Swiss chard
Salt and pepper
3 tablespoons butter
4 ounces button mushrooms, trimmed and thinly sliced
Squeeze of fresh lemon juice
2 shallots, finely chopped
3 tablespoons flour
1/2 cup creme fraiche or heavy (whipping) cream
Grated nutmeg
1/2 cup grated Gruyere cheese

Bring a large pan of salted water to a boil.

Trim the stems from the chard, discarding any that are wilted. If any stems seem tough, peel them with a vegetable peeler to remove the strings. Cut the chard stems crosswise into slices 1/2 inch thick. Very coarsely shred the green tops.

Drop the stems into the boiling water and simmer for 5 minutes. Add the green tops and continue simmering until the tops are wilted and the stems are just tender, 3 to 5 minutes longer. Drain, reserving the cooking liquid.

Meanwhile, make the sauce:
Melt the butter in a saucepan over medium heat. Add the mushrooms, lemon juice, salt and pepper, press a piece of aluminum foil down over the mushrooms, cover, and cook until the mushrooms are tender, 3 to 5 minutes.

Uncover, add the shallots, and cook, stirring, until any liquid the mushrooms released has evaporated.

Meanwhile, measure 1 cup of the cooking liquid; set aside.

Stir the flour into the mushrooms, followed by the cooking liquid. Bring to a boil, whisking constantly until the sauce thickens slightly. Add the creme fraiche and bring just back to a boil. Take from the heat, add a little nutmeg, taste and adjust the seasoning.

Stir the well-drained chard into the sauce, taste, and adjust the seasoning, adding lemon juice and nutmeg if needed. Pour the mixture into a buttered gratin dish, sprinkle with Gruyere.

Brown under the broiler.

Makes 4 servings
Source: The Country Cooking of France by Anne Willan