Swiss Chard Gratin

Name: Swiss Chard Gratin
Cuisine: Switzerland
Ingredients: 1kg chard stems; 350g laguiole or salers (or cheddar); 500cl cream; 250g roquefort

Preparation info

Difficulty
Easy

Appears in

The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

About

Blettes or bettes have not really caught on in the UK. Nor for that matter in Switzerland. The etymology is murky. How a southern European relation of the beet got saddled with that moniker is a mystery. The white stems, boiled, are versatile. Dress them while still hot with a walnut oil vinaigrette. Or make this gratin.

Ingredients

1kg chard stems
500cl cream
350g

Europe
Switzerland
Side dish
Starter
Gluten-free
Vegetarian

Method

Cut the stems lengthwise and then across into pieces about 3cm long. Butter a gratin dish and place them in it. Grate the cheeses, or chop them into small dice. Mix with the cream, leaving aside 100g Laguiole. Spoon over the chard making sure every piece is thoroughly coated. Bake in a medium oven for 30 minutes. Sprinkle the top with the remaining 100g Laguiole. Turn up the heat towards the en