Chard gratin dip

In my ongoing battle with the chard, I've learned a few tricks.

Like how to make one giant dish with one giant pile of chard that can then serve two purposes. 

This is helpful when cooking for one or two people who don't want to eat six servings of one dish in one meal but can be talked into finishing it if it's dressed up differently later.

Let me explain.

Chard gratin
Adapted from Serving up the Harvest by Andrea Chesman

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Chard gratin dip

Chard gratin

2 lbs chard leaves (12-16 stems w/ leaves)

2 cups milk

1 onion halved/sliced

1 cup grated Gruyere
4 T butter
1/4 cup flour

1/4 cup bread crumbs
Sea salt
Black pepper

Preheat your oven to 350 degrees. 

Boil some seasalty water and add your chopped stems.

Give it a few minutes and add your ribboned leaves.

Then drain your chard after a few minutes and preheat the oven to 350.

See how small all that chard got? That's the best.

Grease a 9x13 glass dish.

 
In a saucepan, melt the butter and then add your onion to cook until it's soft. Whisk in your flour until it's all pasty. Add your milk and bring to a boil. Then lower the heat and add your cheese. Now add salt and pepper until it tastes the way you like it. Add your chard and stir.

Now scoop all that into your dish, cover it with breadcrumbs and bake for about half hour or until the breadcrumbs start to brown.

Serve with some grilled fish or other delicious main dish item of your own choosing.

And later, when you have 2+ servings left over, get some bagel chips or fresh bread and serve them up as dippers for the Chard gratin dip you'll have once you reheat the leftovers in a ramekin with a new layer of breadcrumbs on top.

Good eating.