Minoo prepared 4 recipes for the South Arm Community Kitchen. This is my first time to the kitchen since it’s renovation. I love all the stainless steel appliances and the addition of a convection oven. It takes time to get to know where the pots and pans and utensils are stored in a new kitchen.
The first recipe is a Swiss Chard Gratin. This is a healthier version to the regular potato gratin with the addition of Swiss Chard. You can use spinach instead. All the participants love this dish.
You can prepare this dish in advance and bake it when you need it. A great dish for potluck party and the color of Swiss Chard makes this dish very festive.
- 2 large potatoes, peeled and quartered
- 2 tablespoons butter
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 3/4 cups milk
- 1/4 teaspoon cayenne pepper
- salt to taste
- ground black pepper to taste
- 1 pinch of nutmeg
- 1/3 cup shredded Gruyere cheese
- 3 tablespoons grated Parmesan cheese
- 2 1/2 cups shredded Swiss Chard
Source: via Minoo
|In a saucepan of boiling salted water, cook potato until tender, 10 to 12 minutes.
Drain and let cool for 5 minutes.
|Finely dice the stems of the Swiss Chard.
Saute with a little oil until almost tender.
|Like wise, lightly saute the shredded Swiss Chard leaves until wilted and set aside.
|To prepare the sauce, heat butter over medium heat; cook onion until softened, about 3 to 5 minutes.
Add in chopped garlic and stir fry for another 30 seconds.
|Stir in flour, cook for 1 minute.
|Whisking constantly, add milk, 1/2 cup at a time.
Season with cayenne pepper, salt, pepper and nutmeg.
Reduce heat to low; simmer, whisking occasionally, until thickened, 5 to 7 minutes.
|Stir in Gruyere cheese.
|Arrange slice potato in a greased shallow gratin dish.
Sprinkle with Parmesan cheese.
Pour 1/2 cup sauce over potato.
Top with Swiss Chard, pressing to compact.
|Pour remaining sauce over top.
|Sprinkle with Parmesan cheese.
Garnish with some cayenne pepper.
Bake in a preheated 400F oven for 20 to 25 minutes or until bubbly and browned.