Fennel Gratin with Shallots and Chard
Aromatic fennel, sweet shallots, and bitter chard (or kale) simmer in a creamy sauce enhanced with garlic and thyme topped with sharp aged cheddar cheese.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 1 bunch Swiss chard or kale
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (15g) olive oil
- 3-4 medium shallots sliced
- Leaves from 2 sprigs fresh thyme
- 2 bulbs fennel sliced
- 1 clove minced garlic
- 1 cup (235mL) heavy cream
- ¼ teaspoon kosher salt or to taste
- Several gratings fresh nutmeg
- 1 cup (85g) good-quality aged white cheddar
Step by Step Instructions
Step 1
- Preheat your oven to 375ºF (190ºC).
Step 2
- Prepare the greens by separating the stems from the leaves. Discard the tough, brown end of the stalk. Crush the stems with the side of a chef’s knife, and thinly slice the stems. Chop the greens, and set aside.
Step 3
- In a large, deep, heavy skillet, melt the butter and olive oil over medium heat. Add the chopped stems, shallots, and thyme, and sauté for 3-4 minutes or until softened. Add the fennel, and continue to sauté for 5-7 minutes, adding the garlic during the last minute of cooking.
Step 4
- Add the greens, stir well, turn heat to medium-low, and cover. Let cook for 4-5 minutes, or until greens are wilted. Uncover, and sauté until greens are cooked, and any water they have released has evaporated.
Step 5
- Add the heavy cream, nutmeg, and salt, and stir to combine. Simmer gently for 2-3 minutes. Sprinkle the cheddar cheese evenly over the top of the gratin.
Step 6
- Bake, uncovered, for 30-35 minutes, or until the cheese is lightly golden brown. You may broil for 2-3 minutes at the end if desired to crisp the topping.Cover to keep warm until serving.
