Gratin of Chard This recipe combines the vegetable with Gruyère in a gratin and is finished with a crisp bread topping. This dish can be prepared ahead and reheated later. It will make a delicious vegetarian supper dish or to serve with a roast shoulder of lamb or a grilled lamb chop.
Servings: 4-6 INGREDIENTS 6c water 3 tsp salt 1kg (2 1/4lb)  chard 30g (1/4 stick) butter 30g (1/4 cup) flour 300ml (1 1/4 cups) milk 100ml (1/2 cup scant) cream 160g (6 oz) Gruyère cheese, coarsely grated 1 T marjoram leaves Sea salt and freshly ground black pepper 60g (2 1/2oz) coarse bread sour dough crumbs 4 T olive oil STEPS 1) Preheat oven to 400F 2) Bring the water to a boil and add the salt. Remove the stalks from the chard with a sharp knife. Cut the stalks against the grain in 2cm (3/4 inch) pieces. Add the stalks to the boiling water and cook at a simmer for about 6 minutes or until nearly tender. Add the leaves to the pot and cook for a further 3 minutes until the leaves and the stalks are both cooked. Strain off all of the water and allow the chard to sit in the strainer to drain off the rest of the water. 3) Toss the bread crumbs in the olive oil and spread out on to a baking tray and place in the preheated oven for about 15 minutes or until toasted and golden. The crumbs tend to cook unevenly, so you will need to move them around on the tray a couple of times during the cooking. When ready, remove from the oven and reserve for later. 4) Melt the butter in a small saucepan, add the flour and stir to mix. Cook on a gentle heat for about 3 minutes to cook the flour. You have just made a roux and this mixture will thicken the sauce. Add the milk and cream and bring the mixture to a boil while whisking constantly. The sauce will by now have thickened. 5) Turn the heat down low and allow the sauce to simmer for a further 2 minutes. Remove from the heat and season the sauce with salt and pepper. Add the drained chard to the sauce with 110g (4oz) of the grated gruyére and the chopped marjoram and mix gently but thoroughly. Taste again and correct seasoning. 6) Place the mixture in an ovenproof gratin dish and sprinkle on the remaining gruyere and finally the roasted bread crumbs. 7) The gratin can be put aside for later or reheated now in a moderate oven, 180°C/350°F/Gas Mark 4 for about 15 to 20 minutes until bubbling and golden. If you are reheating it from cold it will need 30 minutes. NOTES letters.cookingisfun.ie/2016/03/26/easter-sunday-lunch-2/ Rory O'Connell