Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Ingredients
- Salt
- 1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
- 2 ½ cups heavy cream
- 1 garlic clove, smashed
- 1 small shallot, sliced
- 2 thyme sprigs
- 1 bay leaf
- ¼ teaspoon freshly grated nutmeg
- 3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled
- 1 tablespoon butter, at room temperature
- Pepper
- 6 ounces grated Gruyère
- Nutritional Information
Nutritional analysis per serving (6 servings)
673 calories; 48 grams fat; 29 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 16 grams protein; 172 milligrams cholesterol; 576 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
1 hour 45 minutes
Dining and Cooking