Sardine and Swiss Chard Gratin | Saveur
FROM SAVEUR ISSUE #164 In this French casserole, oil-packed canned sardines are layered with creamy Swiss chard and baked under a crunchy layer of bread crumbs.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> lb. Swiss chard, stemmed, leaves torn into 2″ pieces
- 2 tbsp. olive oil, plus more
- 8 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
- <sup>1</sup>⁄<sub>2</sub> cup flour
- 2 <sup>1</sup>⁄<sub>2</sub> cups milk
- 1 cup heavy cream
- 1 cup shredded Gruyère
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
- 3 eggs, beaten
- 2 (4-oz.) cans sardine fillets packed in oil, drained
- <sup>1</sup>⁄<sub>2</sub> cup panko bread crumbs
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