Cheesy Squash & Chard Gratin

Cheesy Squash & Chard Gratin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    butternut or crookneck squash (about 2½ lbs.)

  • 2

    tablespoons butter

  • 2

    large shallots, chopped

  • 1

    clove garlic, chopped

  • 1

    bunch Swiss chard, stems removed and leaves coarsely chopped (8 cups)

  • cups heavy cream

  • 2

    teaspoons chopped fresh thyme

  • ½

    teaspoon freshly grated or ground nutmeg

  • 2

    cups grated Gruyere (8 oz.)

Directions

1. Preheat the oven to 400 degrees. Halve the squash crosswise, separating the neck from the bulb. Cut the bulb in half; scrape out the seeds. Peel both squash halves and cut into 1/4-inch-thick slices. 2. In a large pot, melt the butter over medium. Add the shallots and garlic and cook, stirring often, until soft, about 3 minutes. Add the chard; season with salt and pepper. Cook, stirring often, until the chard wilts, 3 to 4 minutes. Stir in the squash. Transfer to a 2-qt. baking dish, spreading in an even layer. 3. In the same pot, add the cream, thyme and nutmeg; season. Bring to a boil, add 1 cup cheese; stir until melted. Pour over the squash mixture. Sprinkle with 1 cup cheese. 4. Bake until the squash is tender, the sauce is bubbly and the top is golden, about 30 minutes. Let stand 15 minutes before serving.


Nutrition

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