The Chew: Leek & Swiss Chard Gratin Recipe

The Chew: Leek & Swiss Chard Gratin

Michael Symon shared a recipe from his very own dinner line-up, a delicious Leek and Swiss Chard Gratin. You really can’t go wrong with some good greens and a ton of cheese baked together in a casserole! If you’re looking for another side dish to add to your Thanksgiving table, especially one that will really impress your family and friends, try making this recipe on the big day!

To get started, click next page.

The Chew: Leek & Swiss Chard Gratin Recipe Ingredients

• 3 tbsp extra-virgin olive oil
• 3 cloves garlic – minced
• 2/3 C all-purpose flour
• 1/2 C Gruyere cheese – shredded
• 1/4 tsp nutmeg – freshly grated
• kosher salt and freshly ground black pepper
• 3 lbs Swiss chard – large stems throws
• 6 medium leeks – white and tender green parts only, sliced 1/4-inch thick
• 6 tbsp unsalted butter + more to grease pan
• 1 qt whole milk
• 1/2 C Parmigiano-Reggiano cheese – freshly grated
• 3 tbsp olive

The Chew: Leek & Swiss Chard Gratin Recipe Directions

1. Preheat the oven to 400 degees
2. Butter a 10-by-15-inch baking dish
3. In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute
4. Drain the chard, squeeze dry, then chop
5. Heat the olive oil in a heavy bottomed pot
6. Add the leeks and a pinch of salt
7. Cover and cook over medium-low heat until tender, about 7 minutes
8. Uncover, add the garlic and cook, stirring, until fragrant, about 2 minutes
9. Add the chard, season with salt and pepper, then remove from heat
10. In a large saucepan over medium heat, melt the butter
11. In a large saucepan over medium heat, melt the butter
12. Stir in the flour and whisk to form a paste
13. Gradually whisk in one-third of the milk until smooth, then add the remaining milk
14. Bring the sauce to a boil, whisking constantly
15. Reduce the heat to low and cook, stirring often, until thickened, about 15 minutes
16. Whisk in the cheeses, nutmeg, and season with Kosher salt and freshly ground black pepper
17. Fold the sauce into leeks and chard
18. Transfer the mixture to the prepared baking dish
19. Bake in the upper third of the oven for about 20 minutes until bubbling and golden on top
20. Let rest for 10 minutes before serving