Leek and Swiss Chard Gratin |
|
 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Serve this savory custard with a platter of ham, pate's and sausages accompanied by mustards, pickles and crusty bread. From a December 1985 isssue of Bon Appetit. It was featured in a menu for an Open House Buffet for 12 along with Apple, Cabbage and Carrot Slaw and Mini Pumpkin Cupcakes. Ingredients:
1/4 cup unsalted butter (1/2 stick) |
8 large leeks, white part only, halved and thinly sliced |
1 1/2 lbs swiss chard, trimmed and thinly sliced |
1 tablespoon fresh lemon juice |
3 tablespoons minced fresh parsley |
1 lb gruyere cheese, coarsely grated |
3 cups half-and-half |
6 eggs, room temperature |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon grated nutmeg |
Directions:
1. Melt butter in large saucepan over medium-low heat.
2. Add leeks and cook until softened, stirring occasionally, about 10 minutes.
3. Add chard and lemon juice and stir until chard wilts, about 5 minutes; mix in parsley.
4. Position rack in center of oven and preheat to 350 degrees.
5. Butter 9x13-inch baking dish;sprinkle with cheese.
6. Beat remaining ingredients to blend, strain into dish and bake 15 minutes.
7. Increase oven temperature to 425 degrees and continue baking until gratin is puffed, brown and knife inserted in center comes out clean, about 20 minutes.
8. Serve hot or at room temperature.
|
|