What is the cooking technique of gratin?

Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy . While potatoes au gratin is most traditional, the contents beneath the golden crust can vary widely.

How do you cook Swiss chard with Martha Stewart?

Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes. Add chard leaves, coconut milk, and water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes.

Why is my gratin watery?

Try using russets. Some potatoes, like Yukon Gold, have more water in them . Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken.

What does gratin mean on oven?

A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp . The terms au gratin or gratinée refer to any dish prepared in such a manner.

How do you get the bitterness out of Swiss chard?

How do I remove the bitterness from my Swiss chard? Salt. I sauté yellow onions in ghee and then rinse the chard, don't shake off all the water, lay on top of the onions. The water will steam the greens and when they have collapsed into the onions, give a good shake of salt and black pepper, stir and serve.

What's the difference between Swiss chard and chard?

All chard is Swiss chard; it's just stalk colors and names that vary ! The stalks and leaf veins of Swiss chard vary in color from yellow to pink and deep red to white. Chard with red stalks is called Rhubarb, Red, or Ruby Chard. Chard with multicolored stalks grouped together is known as Rainbow Chard.

How do you keep Swiss chard from being bitter?

Blanch Them Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

How do you cook frozen gratin?

Cooking Instructions Pre-heat the oven to 220°C/425°/Gas Mark 7. Spread on a baking tray and place the tray in the middle of the oven. Bake for 20-25 minutes.

What is gratinating food?

Gratinating. Gratinating - Gratiner. Au gratin is a term familiar to most of us and we usually think of it as having cheese melted over the top of a dish and then browned. In fact, the proper use of the term means to crumbs combined with a high fat product such as butter, cream, cheese or eggs for the topping.

How deep is a gratin dish?

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan. It can be round, oval or rectangular, and most commonly it is about an inch and a half deep .

What is the meaning of the word gratin?

/ˈɡræt.æ̃/ in cooking, a dish that has a thin layer of cheese and often breadcrumbs on top : eggplant and tomato gratin.

Chard Gratin Recipe on Food52 (2024)

Christmas

by: Amanda Hesser

June6,2013

4.6

10 Ratings

Serves 4 as a side

Jump to Recipe

Author Notes

This recipe comes from Tender, by Nigel Slater. —Amanda Hesser

Test Kitchen-Approved

What You'll Need

Ingredients

1 poundchard, stems and leaves
Salt
Butter, for the baking dish
1 tablespoonwhole grain mustard
1 ³/₄ cupsheavy cream
A handful of grated parmesan
Freshly ground black pepper

Directions

Heat the oven to 350 degrees F. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drip the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.
Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top has a light crust the color of honey.

Tags:

Casserole/Gratin
American
Chard
Vegetable
Mustard
Milk/Cream
Summer
Christmas
Winter
Spring
Fall
Side

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Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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48 Reviews

[emailprotected] May 22, 2023

Good recipe. Added a little nutmeg which worked really well... will definitely do this again. Nigel Slater rarely misses.

the M. July 3, 2020

Made this tonight with an over abundance of chard and beet tops from my CSA. Short on time, I did not precook the greens before placing in buttered gratin pan. Just washed them, sliced them thinly and threw them into pan. Poured cream mixture over top with sprinkling of Parmesan, threw in oven and hoped for the best. DELICIOUS! Top had crispy greens and crispy cheese. Highly recommend skipping the boiling step and just starting with raw greens.

Amanda H. July 3, 2020

This is a great recommendation, and I agree -- you only need to do the boiling step if the greens are tough. Thanks for sharing!