Recipe: Sausage, White Bean, and Swiss Chard Gratin (one-dish)

SAUSAGE, WHITE BEAN, AND SWISS CHARD GRATIN

"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."

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
FOR THE 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 1 minute. Add the chard leaves and stock and cook for 1 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.

Makes 4-6 servings
Source: Gratins by Tina Salter, Paul Moore and Catherine Jacobes