Cooking at: 425 F / 220 C / Gas Mark 7
Swiss Chard and Gruyère Panade Recipe
Swiss chard doesn't make everyone's standard vegetable list these days; but this recipe will make it a winner in your household.
- 7 oz Gruyère Cheese grated
- 4 Onions peeled, sliced thinly
- 8 cloves Garlic peeled, sliced thinly
- 1 ¼ pound Swiss Chard
- 10 slices Bread stale
- 6 tablespoons Olive Oil
- 22 oz Stock
- 2 Bay Leaves
- Grate the cheese; set aside.
- Wash the chard leaves; set aside to drain and dry.
- Peel and slice the garlic thinly; set aside.
- Put 2 tablespoons of the olive oil the frying pan over low heat in.
- Peel and slice the onions thinly; add them to the frying pan as you go, add the garlic and the bay leaves as well. Let them slowly sweat and carmelize for about 20 minutes, stirring frequently. Then, remove from pan, set aside.
- Add the chard to the pan, and stir frequently until it has wilted. Season as desired with salt and pepper; remove from heat.
- Remove and discard the crusts on the bread and cube the bread. Toss the cubes in the remaining 4 tablespoons of olive oil with a sprinkle of water. Season as desired with salt and pepper.
- Put a layer of onions in your ovenproof dish, followed by a scattering of cubed bread, a bit of chard and some of the grated cheese. Keep repeating layers until all has been used up, ending with cheese.
- Zap the stock in the microwave to warm it, and pour enough into the ovenproof dish to fill the dish up to 1 inch (2 ½ cm) of the brim.
- Cover with foil, bake for 90 minutes altogether. But 70 minutes into the baking, remove the foil, and crank the heat up to about 475 F (250 C) for the remaining 20 minutes to brown the top nicely.
For the stock, use chicken or if you can't rustle any up, even with broth cubes, you can just use water. Use a 4 cup (32 oz / 1 litre) ovenproof dish. Excellent with roasted poultry; and a good way to satisfy everyone when there wasn't enough room to put stuffing inside the bird.
Tried this recipe?Let us know how it was!