Comfort food REC: James Martin’s potato and chard gratin

• 700g/1lb 9oz Swiss chard, trimmed, chopped into 2cm/¾in slices
• 2 large potatoes, peeled and cut into 1.5cm/½in pieces
• 1 onion, sliced
• 50g/1¾oz unsalted butter
• 50g/1¾oz plain flour
• 400ml/14fl oz full-fat milk
• 200ml/7fl oz chicken stock
• 100g/3½oz Gruyère, grated
• salt and freshly ground black pepper

1. For the gratin, arrange half of the Swiss chard in a layer at the bottom of an ovenproof dish and top with half the potatoes. Sprinkle over the onion, then top with layers of the remaining Swiss chard and potatoes.
2. Melt the butter in a saucepan over a medium heat. Add the flour and whisk well to combine with the melted butter. Continue to cook for 1-2 minutes, whisking regularly, then gradually pour in the milk, whisking continuously, until all of the milk has been incorporated and the mixture has thickened to a smooth sauce.
3. Whisk in the stock and half of the Gruyère and stir until melted. Season, to taste, with salt and freshly ground black pepper.
4. Pour the sauce all over the chard and potatoes. Sprinkle over the remaining Gruyère.
5. 180C/160C 350 F. Cook for 45 minutes, or until bubbling and golden-brown.

heather_in_sf said:

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I was watching one of James Martin’s cooking shows and he made a beautiful vegetable and potato gratin so I tracked down the recipe and made it a few times, but wasn’t happy with how it turned out. Today’s version, however I completely nailed it and it is one of the most delicious and comforting things I’ve made. I made it for breakfast this morning since I got up extremely early for some strange reason, I plan to turn the leftovers into a soup by simmering with a bit more milk and water and thickening if necessary after blitzing it. And I think I’m going to add cheddar to the soup.

REC: James Martin’s chard and potato gratin

From James Martin home comforts Season 2 episode 13 “Hearty and Wholesome”

• 700g/1lb 9oz Swiss chard, trimmed, chopped into 2cm/¾in slices
• 2 large potatoes, peeled and cut into 1.5cm/½in pieces
• 1 onion, sliced
• 50g/1¾oz unsalted butter
• 50g/1¾oz plain flour
• 400ml/14fl oz full-fat milk
• 200ml/7fl oz chicken stock
• 100g/3½oz Gruyère, grated
• salt and freshly ground black pepper

1. For the gratin, arrange half of the Swiss chard in a layer at the bottom of an ovenproof dish and top with half the potatoes. Sprinkle over the onion, then top with layers of the remaining Swiss chard and potatoes.
2. Melt the butter in a saucepan over a medium heat. Add the flour and whisk well to combine with the melted butter. Continue to cook for 1-2 minutes, whisking regularly, then gradually pour in the milk, whisking continuously, until all of the milk has been incorporated and the mixture has thickened to a smooth sauce.
3. Whisk in the stock and half of the Gruyère and stir until melted. Season, to taste, with salt and freshly ground black pepper.
4. Pour the sauce all over the chard and potatoes. Sprinkle over the remaining Gruyère.
5. 180C/160C 350 F. Cook for 45 minutes, or until bubbling and golden-brown.

hal notes: I thinly slice the potatoes (#4 on the mandolin) and the onion. I omit the broth. I put the cheese on top only, just to cover. I use my Royal Worchester lidded oval gratin and baked at 350 lid on for 45 minutes, then lid off for 20-25 minutes until the cheese browns. It helps to let it sit about 10 minutes to firm up so that you can scoop out clean portions.

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heather_in_sf said:

REC: James Martin’s chard and potato gratin

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