© William Meppem
Active Time
45 MIN
Total Time
2 HR
Yield
Serves : 12

How to Make It

Step 1    

Preheat the oven to 350°. In a large pot of boiling salted water, cook the chard stems and ribs until almost tender, about 8 minutes. Add the chard leaves; cook until just wilted, about 2 minutes. Drain the chard, let cool slightly and squeeze dry. Working in batches, pulse the chard in a food processor until coarsely chopped. Transfer to a bowl.

Step 2    

Melt the butter in a medium saucepan. Add the onion and garlic and cook over moderate heat until softened, 6 minutes. Add the flour and nutmeg and cook, stirring, until smooth. Whisk in the half-and-half and bring to a boil, whisking until slightly thickened. Pour over the chard and mix well. Add the lemon juice; season with salt and pepper.

Step 3    

Transfer the creamed chard to a deep 8-by-12-inch baking dish and bake in the middle of the oven for 22 minutes, or until hot and bubbling.

Step 4    

Meanwhile, spread the bread crumbs on a rimmed baking sheet and toast on the bottom of the oven for 10 minutes, or until golden and crisp. Transfer to a bowl and toss with the olive oil, parsley and thyme. Season with salt and pepper.

Step 5    

Sprinkle the toasted bread crumbs over the gratin and serve warm.

Make Ahead

The recipe can be prepared through Step 4 early in the day and refrigerated. Reheat, top with the bread crumbs and serve.

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