Jacques Pepin~ Egg and Swiss Chard Gratin

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Step 1

Preheat oven to 350-degrees. Lightly butter casserrole dish. Wash and slice mushrooms. Peel (under cool, running water) and slice, hard-boiled eggs.

Step 2

Preheat a large pan on the stove over medium heat. Wash (do not dry) Swiss chard and chop into 2-inch segments. Place wet chard in pan and a pinch of salt; reduce heat to low, cover and steam. Check often so it doesn’t burn. Note: It may appear to be a lot of chard, but it drastically cooks down to a small amount. Place witled chard in bottom of casserole. Return pan to heat and add 1 tablespoon of butter. When melted add sliced mushrooms and cook over medium heat for 3-4 minutes.

Step 3

Assemble casserole

Step 4

Place chard on the bottom as the first layer. Followed by a layer of cooked, sliced mushrooms, then layer country ham. Arrange sliced, hard boiled eggs over the ham. Ladle bechamel sauce over layers and top with grated, Swiss cheese.

Step 5

Bake at 350-degrees until cheese is completely melted and lightly browned. Serve.

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