This Thanksgiving a new dish will debut at our table: Swiss Chard Gratin. It is a special way to serve chard, which is plentiful and local (mostly) and will be the ideal complement to our spatchcocked turkey, cornbread dressing, garlic mashed potatoes, gravy, cranberry chutney, roasted yams, fennel-sunchoke-apple salad, and finally, pumpkin cake, not pie. I must get a hold of truffle oil to drizzle over the mashed potatoes. I never use sausage in my cornbread dressing/stuffing...pancetta is better! Flat leaf parsley, sage and thyme will flavor the cornbread perfectly.
Daniel Boulud's Swiss Chard Gratin
• 6 lb. Swiss chard, washed, leaves and stems separated
• 2 T butter
• 2 cloves garlic, peeled and chopped
• 2 T flour
• 1 cup milk
• ¼ tsp. nutmeg
• ½ cup shredded Gruyère cheese
• ⅓ cup grated Parmesan cheese
• Salt and pepper to taste
Directions:Preheat oven to 350˚F. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the chard leaves until tender, remove, and chill in the ice water. Strain well; chop leaves roughly and set aside. Cut the stems into thin slices. In a small saucepan over medium-low heat, add 1 tablespoon butter, 1 clove garlic, and stems, cooking until tender; remove and set aside. Add the flour and the remaining butter to the pan and reduce heat to low. Stir for 3 minutes, being careful not to brown the butter. Using a whisk, gradually stir in the milk and nutmeg. Cook, whisking, for 3 minutes. With a wooden spoon, add the chopped leaves, reserved garlic, and stems; season to taste. Transfer to a small casserole or individual-size casserole dishes. Sprinkle evenly with the cheeses and bake 6–8 minutes or until golden brown. Serves 6.