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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)


      675 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; 1027 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
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