Eat and Drink Daniel Boulud's Swiss Chard Gratin Daniel Boulud's veggie dish is creamy enough to confuse kale-haters. Photo Credit: Daniel Boulud Updated November 11, 2015 10:31 AM Print Share fbShare Tweet Email SWISS CHARD GRATIN Serves 6 INGREDIENTS 6 lbs. Swiss chard, washed, leaves and stems separated 2 cloves garlic, peeled and chopped 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 tsp nutmeg Salt and pepper to taste 1/4 cup shredded Gruyère cheese 1/3 cup grated Parmesan cheese METHOD Preheat oven to 350 F. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the chard leaves until tender, remove and chill in the ice water. Strain well; chop roughly. Cut the stems into thin slices. In a small saucepan over medium-low heat, add 1 tablespoon of butter, garlic, and stems, cooking until tender; remove and set aside. Add the flour and the remaining butter to the pan and reduce heat to low. Cook, stirring for 3 minutes, being careful not to brown the butter. Using a whisk, gradually stir in the milk and nutmeg. Cook, whisking, for 3 minutes. With a wooden spoon, add the chopped leaves, reserved garlic, and stems; season to taste. Transfer to a small casserole dish (or individual casseroles if you have them). Sprinkle evenly with the cheeses and bake 6-8 minutes, or until golden brown. Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.