Alice Waters' Swiss Chard Gratin Recipe

• 3 bunches chard, washed and stemmed (save half the stems)
• 2 cups fresh breadcrumbs
• 5 tablespoons butter
• 1 large onion, diced
• Salt to taste
• 4 teaspoons flour
• 1 cup milk
• Freshly grated nutmeg

1. Bring a large saucepan of salted water to boil. Thinly slice the reserved chard stems, add them to the water, and cook for 2 minutes. Add the leaves and continue cooking until tender, about 3-4 minutes longer. Drain and allow to cool, then gently squeeze out the excess liquid and coarsely chop.
2. In the meantime, preheat the oven to 350 degrees. Melt 1 tablespoons of butter and toss the breadcrumbs, then spread them out on a small baking sheet. Toast, stirring occasionally, until lightly browned, about 10 minutes.
3. In a medium saucepan, melt 3 tablespoons of butter over medium heat, then add the onion. Sweat until translucent, 5-7 minutes, then stir in the chard and a couple pinches of salt. Cook for 3 minutes, then sprinkle the flour over the chard and stir well to coat. Add the milk and nutmeg and bring to a boil, then simmer for 5 minutes as the mixture thickens. The chard should be just moist, but not overly wet, or else the gratin won't brown properly. Taste and season with salt.
4. Butter a baking dish and spread the chard mixture evenly in the dish. Dot with the remaining butter and top with the breadcrumbs. Bake at 350 degrees until golden and bubbling, 20-30 minutes. Allow to cool for a few minutes, then serve.

bunches chard, fresh breadcrumbs, butter, onion, salt, flour, milk, nutmeg

Taken from www.seriouseats.com/recipes/2011/11/alice-waters-swiss-chard-gratin-recipe.html (may not work)