Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 10 to 12
© Con Poulos

How to Make It

Step 1    

In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.

Step 2    

Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.

Step 3    

Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.

Step 4    

Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.

Make Ahead

The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.

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Aggregate Rating value: 4

Review Count: 2465

Worst Rating: 0

Best Rating: 5

Author Name: Cleo Arezio

Review Body: Great recipe and very favourable with the  kids.thank you so much.I used spinach instead and it was really very tasty.I will  be doing this recipe  again very soon 

Review Rating: 5

Date Published: 2016-06-30