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Swiss Chard, Fennel, And White Bean Gratin
Creighton Community Foundation
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Course
Dinner
Cuisine
American
Servings
4
Calories
250
kcal
Equipment
Oven
Dutch Oven
Stirring Spoon
Ingredients
5
tablespoons
unsalted butter
1
large bulb fennel
cored, and sliced thin (about 3 cups)
1
large onion
sliced thin (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
3
medium cloves garlic
minced (about 1 tablespoon)
3
bunches swiss chard
about 1 pound, leaves removed,
tender stems sliced thinly
1/2
teaspoon
freshly grated nutmeg
1
tablespoon
flour
1 1/2
cups
half and half
2
15 ounce cans white beans, drained and rinsed
1 1/2
cups
fresh breadcrumbs
2
ounces
finely grated parmesan or romano cheese
about 1 cup
Instructions
1
Adjust oven rack to middle position and preheat oven to 400°F. Melt 2
tablespoons butter in a large saucepot or Dutch oven over medium high heat.
Add fennel and onion, season with salt and pepper, and
cook, stirring occasionally, until vegetables are softened and
translucent, about 10 minutes, reducing heat if it starts to brown. Add
garlic and cook, stirring constantly until fragrant, about 30 seconds.
2
Add 1/3 or swiss chard and cook, stirring, until wilted, about 1 minute.
Repeat with remaining swiss chard in two more batches. Add nutmeg
and flour and stir to combine. Add half and half, stir to combine, and
cook, stirring occasionally, until thickened. Add beans and reduce to a
bare simmer. Continue to cook, stirring occasionally, for 10 minutes.
3
Meanwhile, melt remaining 3 tablespoons butter. Toss breadcrumbs,
butter, and cheese in a large bowl and season with salt and pepper.
4
Season filling with salt and pepper, transfer to a large casserole dish,
top with breadcrumbs, and bake until golden brown on top and
bubbling around the edges, about 30 minutes. Remove from oven, let
rest about 10 minutes, and serve.
Keyword
Fennel, Swiss Chard, White Beans