Winter Vegetable Gratin
Winter Vegetable Gratin
Ingredients
5 tbsp butter, divided
3 garlic cloves
3 bunches red-veined Swiss Chard
10 oz white potato, peeled and sliced into 1/8 inch rounds
10 oz sweet potato peeled and sliced into 1/8 inch rounds
1 lb butternut squash peeled and sliced into 1/8 inch pieces
1 bunch thyme
1/3 cup minced shallots
3 cups 2% milk
5 tbsp flour
salt and pepper to taste
3 oz (3/4 cup shredded) Parmigiano-Reggiano
½ cup gruyere cheese
1 tsp red pepper flakes
Procedure
1. Preheat oven to 375°.
2. Sauté garlic lightly with 1 tbsp butter; add swiss chard and sauté until wilted. Add salt to taste. Put in fine mesh strainer and press to remove liquid.
3. Melt 4 tbsp butter in a small saucepan over medium-high heat. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.
4. Arrange potatoes, chard and squash in alternating layers with a very thin layer of sauce in between in a broiler-safe 11 x 7-inch baking dish coated with cooking spray; spoon sauce over potato mixture. Top with Gruyère. Bake covered in foil at 375° for 40 minutes.
5. Uncover and bake another 15 minutes, or until the top is brown and bubbly and the veggies soft. Let stand 10 minutes.
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