The Castro Farmers Market opened for the season recently and after a quick stroll through, I headed home with enough fresh produce to keep me busy… for a day or two. In fact, all of the ingredients for this recipe, except for the cream, flour and seasonings were purchased there.
Leafy vegetables are in season with mounds of rainbow chard available. The bright red and yellow stalks of rainbow chard grabbed my attention. Yet despite the chard’s promise of spring, I felt it needed to be prepared in a way that remembers it can still be quite chilly outside. A gratin seemed like the right choice for me here.
I used Monterey Jack here, but a hearty gruyere or swiss would also be great. Don’t worry if the sauce seems too thick while mixing it with the chard. As the gratin bakes, the chard will release liquid and the sauce will thin out considerably. Letting the gratin stand after baking lets the otherwise soupy sauce thicken a little before serving. ( Recipe and photos followCollapse )