Potluck at the Pedernales

Swiss Chard Gratin

This is a dressed-up version of a French cold-weather comfort food classic that combines my mother-in-law's standard recipe with a recipe by New York celebrity chef Daniel Boulud that appeared in Gourmet. It is hearty, stick-to-your-ribs fare.

4 tbsp unsalted butter

1 cup bread crumbs

5 oz. Gruyere cheese, grated

1 garlic clove, finely minced

1/2 cup freshly chopped chives and parsley

1/8 tsp freshly grated nutmeg

1 cup vegetable broth

1/2 cup heavy cream

1 tbsp all-purpose flour

3 lbs Swiss chard, leaves and stems separated and cut into squares

1/2 lb baby spinach leaves

1 lb new potatoes, blanched

Melt 2 tablespoons of butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a mixing bow. Boil broth in a small saucepan until reduced by half. Add cream and keep warm. Melt 1 tablespoon of butter in a heavy saucepan over moderate heat and stir in flour. Cook roux, whisking continuously, then whisk in broth mixture and boil, whisking, for 1 minute. Season with salt and pepper to taste. In a wide skillet, sauté chard stems until tender. Add leaves and spinach in batches, removing wilted greens, until all greens are tender. Drain greens in a colander, pressing out excess liquid with a wooden spatula. Toss vegetables in cream sauce and layer in a lightly oiled baking dish with blanched potatoes. Top with cheese/breadcrumb mixture. Bake at 400 degrees for 20 to 30 minutes or until bubbling.

Wes Marshall's Recommended Wine: 1998 Jaboulet Parallel '45' Cotes du Rhone, $8.99

Chard has an intense iron and green vegetable flavor that is tough to pair with wine. This particular wine has an innate peppery character that seamlessly complements the chard and nicely balances the gratin.