"Gratin," as defined in Wikipedia:
a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish (citation).I have made this delicious dish a couple of times before. It reminds me of the kind of food I ate as a child, because part of my family comes from France.
The original recipe is from the November 2005 edition of Saveur magazine, page 74. I have modified the recipe a bit less butter, but if you are cooking French, butter is hard to avoid.
You will need:
1 BIG bunch of Swiss chardSince I planned to make this into a meal, I decided to accompany the gratin with a tomato salad, hearty bread, and red wine.
2 tbsp. olive oil
2-3 garlic cloves, minced
1 stick butter (I used 3/4)
1/4 cup flour
2 cups whole milk
3/4 cup grated cheese such as Parmigiano or Gruyere
red pepper flakes
grated nutmeg
salt pepper
