Ingredients with Measurements:
- 1 bunch of chard, stems removed and leaves chopped
- 1 can of white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- 1/2 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the chopped chard to the skillet and cook until wilted, about 5-7 minutes.
4. Add the drained and rinsed white beans to the skillet and stir to combine.
5. Pour the mixture into a 9x13 inch baking dish.
6. In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Sprinkle the mixture over the top of the chard and white bean mixture.
7. Pour the heavy cream over the top of the breadcrumb mixture.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the gratin is heated through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 28g
Protein: 15g
Fiber: 7g
Sugar: 3g
Substitutions for ingredients:
- Swiss chard can be substituted with spinach or kale.
- Cannellini beans can be substituted with navy beans or chickpeas.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add cooked bacon or sausage to the chard and white bean mixture for a meatier version.
- Top the gratin with sliced tomatoes before baking for a burst of freshness.
- Add a pinch of red pepper flakes to the onion and garlic mixture for a spicy kick.
Tips and tricks:
- Make sure to remove the tough stems from the chard before cooking.
- Use fresh breadcrumbs for the best texture.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the gratin before serving.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted carrots
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the gratin is too dry, add a splash of milk or cream before baking.
- If the top is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
- Make sure to cook the chard and white bean mixture until heated through to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
This chard and white bean gratin is savory and creamy with a crispy breadcrumb topping.
Serving suggestions:
Serve hot as a main dish or as a side dish with roasted meat or vegetables.
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Taste: Savory, Herby, Rich, Comforting, Earthy