The premise of most gratins is the same: You blanch some vegetables (or just slice them very, very thin) and layer them in a dish with cream, maybe a basic white sauce, and seasoning. The top with cheese and bake. Easy!
They add a heartiness to a meal but are still full of vegetables; plus, they look beautiful when you bring them to the table, all bubbly and browned.
This one calls swiss chard, a not-so-common vegetable for many of us but one that's plentiful this time of year and relatively simple to prep. It's not too tough, and the stems are edible.
• Get the recipe: Swiss-Chard Gratin from Point Click Home.
Doubt our love of gratins? Here's proof—some of our favorites from our archives:
(Image: Antonis Achilleos/Elle Decor)