1 pound Swiss chard, washed and cut into 2-3 inch pieces
1 cup grated Gruyere
1 ½ Tbsps. butter
2 Tbsps. flour
1 ½ cups milk
1/4 cup heavy cream
2 Tbsps. panko
½ tsp. paprika
Salt and pepper to taste
Preheat oven to 400 degrees. Boil the Swiss chard uncovered for 3-4 minutes (or until tender), pushing it down in the water to cover all pieces. Drain and rinse under cold water to stop the cooking process.
Transfer the chard to a 6-cup gratin dish. Mix in ¾ cup of the cheese. Season with salt and pepper.
Melt the butter in a saucepan. Add the flour and mix well with a whisk, and cook for about 30 seconds. Add the milk, bring to a boil, mixing with the whisk until the mixture thickens and boils. Season with salt and pepper. Pour in the heavy cream and mix to incorporate. Remove from the heat.
Combine the breadcrumbs with the remaining ¼ cup cheese and paprika in a small bowl.
Pour the white sauce over the Swiss chard and mix well. Sprinkle the bread crumb mixture over the top.
Bake for 30 minutes, until well-browned and crusty on top. Serve and enjoy!
Recipe by Rachel Machesky