Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
For me, my family's Thanksgiving meal isn't complete unless there's spinach gratin. Every year, we argue over what's going to be on the menu (regardless of the arguing, the menu has stayed pretty much the same for 20 years), and I'm the only one who roots for the spinach gratin to stay. Fortunately, my mom knows what's up, and makes it every year (albeit with a bit of reluctance). When this rainbow chard came in last week and coincided with the arrival of the Jewish High Holy Days, I knew that it was a sign, and I had to take the original gratin to a new level...the RAINBOW level! And holy crap did this turn out well. I served it in individual ramekins (socially distanced dinners for the win!) but you could also do it in one large baking dish.
2 bu rainbow chard
1 Tbs + 1 tsp extra virgin olive oil
2 tsp kosher salt
2 ea small shallots
1 Tbs unsalted butter
1 c half and half
2 oz cream cheese
¼ tsp ground white pepper
1 pinch freshly ground nutmeg
1 tsp garlic powder
4 oz gruyere, grated
1. Preheat oven to 375F.
2. Clean, dry, and finely chop the rainbow chard, both stems and leaves. In a large skillet, heat the tablespoon of olive oil over medium high heat, and wilt the rainbow chard in batches, so as not to overcrowd the pan.
3. As the chard wilts down, place it in a strainer over a bowl, to remove as much liquid as possible. When all the chard is wilted and in the strainer, set it aside to allow to drain and cool slightly.
4. Finely mince the shallots, then wipe out the skillet and melt the butter and remaining teaspoon of oil in the pan. Sweat the shallots until translucent, but not brown, about 4-5 minutes, then add in the half and half, cream cheese, and seasonings, and stir to combine. Bring the creamy shallot mixture to a low simmer.
5. When the chard is cool enough to handle, use your hands to finish squeezing out any remaining liquid, and discard the liquid. Stir the chard into the creamy shallot mixture.
6. Transfer the chard mixture to a baking dish or 4 small ramekins, and top with the gruyere.
7. Place the baking dish on a baking sheet in case of any spills, then place in the oven for about 30 minutes, until thoroughly bubbling, then switch to the broiler to caramelize the cheese. Remove from the oven when the cheese is golden, and serve!
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