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Swiss Chard Gratin
- Difficulty
Easy
Published 2017
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
1 kg 500 cl 350 g
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
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