Name: Blettes panachées au fromage (Layers of Swiss chard with cheese)
Yield: For 6
Cuisine: French
Ingredients: 3 pounds (1350 g) fresh Swiss chard; ¼ cup (14 dL) cream; Freshly ground pepper; 3 tablespoons all-purpose flour; 2 cups (½ L) milk; 2 cloves garlic, peeled and minced; ½ cup (45 g) grated Gruyère cheese; Freshly grated nutmeg; 1½ teaspoons salt; 6 tablespoons (85 g) butter

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

3 pounds (1350 g) fresh Swiss chard
6 tablespoons (85

Europe
France
Side dish
Dinner
Mediterranean
Vegetarian

Method

Butter the gratin dish well. Cut off the leafy part of the chard, wash, and drain. Trim away any bruised bits from the stems and peel them to remove all of the stringy surface. Slice the stems into strips about 1 inch (2½ cm) long and ¼ inch (⅔ cm) wide.

Cook the greens in a large quantity of rapidly boiling salted water for 3 to 4 minutes, until they are just tender. Remove with a skim