GRUYERE CHARD GRATIN

Gruyere Chard Gratin image

Provided by Barbara Kafka

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

1 pound white chard stems, trimmed and cut in 3/4-inch pieces (4 cups)
3 large eggs
1 1/2 cups heavy cream
3/4 teaspoon kosher salt
8 grinds fresh black pepper
1/2 cup grated Gruyere cheese
1 teaspoon butter to grease pan

Steps:

Place rack in lowest level of oven. Heat oven to 450 degrees.
Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 minutes. Strain in a colander, then run under cold water to refresh. Leave stems in the colander for 10 to 15 minutes to drain.
Meanwhile, in a medium bowl, combine the eggs, cream, salt, pepper and cheese. Add drained stems. Mash together by hand until very well combined.
Grease a 9-inch glass pie pan. Scrape mixture into pan with a rubber spatula. Bake for 35 minutes, until top is golden brown. Remove, and cool for 5 minutes. Serve warm.

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