Thanksgiving is next week and I am heading to Georgia to spend it with my father! Every year my sisters and I like to come up with a fun menu and cook everything for the family. We try to jazz up traditional dishes to make them more modern and fun, but without being too wild that it doesn’t feel like good ol’ Thannksgiving food. I had wanted to try making a gratin with greens in it, so when I got a big amount of Swiss red chard I went for it. It was a really easy and fast dish to make- perfect for Thanksgiving!
Ingredients: (adapted from fiveandspice)
2 big bunches of Swiss chard
4 tablespoons unsalted butter, divided
2 Tbs all-purpose flour
1/2 cup chicken broth
1/4 cup heavy cream
1/2 cup Gruyere cheese, grated
2 large red bliss potatoes, sliced 1/8 thin
1/2 cup bread crumbs
Salt and pepper, to taste
Preheat oven to 375 degrees. Trim the Swiss chard where the stem meets the leaf (you can save the stems and pickle them!) then wash the leaves well and julienne into ribbons. Place in a pot over medium heat with a tablespoon of water and cover. Let cook for about 5 minutes or until wilted and the water absorbed. Next add 2 tablespoons of butter to the greens and melt completely, followed by the 2 tablespoons of flour. Mix well and cook for another minute or two so that the flour cooks. Add the chicken broth and cook until it thickens, about 2 minutes, then add the cream, cheese, and salt/pepper to taste. Turn off the heat. You’ll notice it is pink from the red chard, but when you bake it the pink goes away. I was a little worried I was going to have pink gratin myself!
Spray a baking dish with non-stick spray or butter and layer the bottom with sliced potatoes. Top with half of the creamy greens, followed by another later of potato and the rest of the greens. Melt the remaining 2 tablespoons of butter in a pan and add the bread crumbs, tossing together and toasting slightly. Sprinkle over the top of the gratin and into the oven it goes for 30 minutes. Toward the end I noticed my bread crumbs were perfectly browned, so I covered the gratin with tin foil for the last 5 minutes or so to make sure the top didn’t burn. Just keep and eye on it and cover if you feel like it needs it. Let cool for a few minutes before serving, then enjoy!