Swiss Chard Gratin

Ingredients

• about 450 g Swiss chard, chopped
• 2 medium Potatoes, thinly sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Heavy cream
• 1.5 cups Gruyère cheese, grated
• 2 tbsp Butter
• 1/4 tsp Nutmeg, grated
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Use a small portion of the 2 tablespoons of butter to thoroughly grease a medium baking dish (approximately 22.86 × 33.02 cm or similar volume).
2. 2Melt the remaining butter from the 2 tablespoons in a large skillet over medium heat. Add the 1 medium chopped onion and cook for 5 minutes, stirring occasionally, until the onion pieces are softened and translucent. Add the 2 minced cloves of garlic and cook for 1 more minute, stirring constantly, until fragrant.
3. 3Add the about 450 g of chopped Swiss chard to the skillet with the onion and garlic. Cook for 5 minutes, stirring frequently, until the Swiss chard has wilted and reduced significantly in volume. Remove the skillet from the heat.
4. 4In a medium bowl, combine the 1 cup of heavy cream, 1.5 cups of grated Gruyère cheese, 1/4 teaspoon of grated nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well until all ingredients are evenly mixed.
5. 5Arrange one-third of the 2 medium thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Spread half of the cooked Swiss chard mixture over the potatoes, then pour one-third of the cheese sauce evenly over the Swiss chard layer. Repeat these layers: another one-third of the 2 medium thinly sliced potatoes, the remaining half of the Swiss chard mixture, and another one-third of the cheese sauce. Finish with the remaining one-third of the 2 medium thinly sliced potatoes, then pour the final one-third of the cheese sauce over the top, ensuring it covers the potatoes.
6. 6Place the baking dish in the preheated oven and bake for 30 to 40 minutes at 190°C. The gratin is done when the top is golden brown and the sauce is visibly bubbling around the edges.
7. 7Carefully remove the gratin from the oven and let it stand for 10 minutes before serving. This resting period allows the sauce to set and makes it easier to serve clean portions.

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