Swiss chard gratin recipe is another of Mum’s everyday tasteful cooking.
Yesterday, I bought a bunch of Swiss chard at our local market to please Mum and myself. Swiss chard gratin is also one of the cooking recipes that Mum makes much better than me and that’s why each time it’s question of cooking Swiss chard gratin, it’s always Mum’s work of the day!
You’ve probably already experimented that kind of disappointment:
Someone explains you the method to cook and succeed in a recipe and provides you full details. Back to home, you’re sure that when it will be time to cook this recipe, you will succeed in it.
Then, the experiment:
You’ve applied yourself to obey each step of instructions, though, when it’s time to taste the dish, it’s not as successful than you imagined. Then, you feel frustrated…
What a disappointment!
You feel how if you were hopeless with your hands. Why is the final result different?
The answer to the question is that each of us has its own knack to cook. It’s a pity but I haven’t the same knack as my mother to prepare this Swiss chard-based dish (but I succeed in Mum’s recipe !).
Though, Swiss chard gratin recipe is really an easy recipe which just asks for a , steamed Swiss chard stems and ribs, nutmeg and grated cheese.
You don’t need to be a genius or a great cooker to succeed in this Swiss chard gratin recipe!
So, I share Mum’s Swiss chard gratin recipe with you today and I wish yours will be really great!
Ingredients 4 servings
- 1 Bunch Swiss chard or 1 kilo
- 100 gr Grated cheese (gruyere)
- 60 gr Flour
- 50 cl Milk
- 60 gr Butter
- 2 Table spoons heavy cream
- Grated nutmeg
- Salt and pepper
- Pour water into the base of steamed pot and bring to a boil.
- Separate stems from ribs. Peel ribs if you have white ones because they are often fibrous.
- Wash Swiss chards ribs and stems and roughly chop them.
- Place into the steamer basket and cook for 25 minutes.
- Cook using 50 cl milk, 60 gr flour and 60 gr butter.
- Melt the butter in a saucepan over low heat
- Once butter is totally melted, add flour. Stir until butter and flour are totally combined
- Then, pour milk little by little, increase heat to high heat. Keep on strongly stirring until all the milk is poured and until the sauce thickens
- Remove from heat, add salt, pepper and nutmeg as taste and add 50 gr grated cheese (we use gruyere). Stir strongly.
- Remove Swiss chard from steamer basket and place into the baking dish. Cover with .
- Turn the oven grill on.Mix both chard and béchamel, flatten and sprinkle 50 gr grated cheese on top.
Brown it as taste in oven. My mother bake it this way for about 10 minutes.