TOMATO, CHARD, GRUYERE CASSEROLE

TOMATO, CHARD, GRUYERE CASSEROLE image

Yield 8 people

Number Of Ingredients 11

5 1/2 lbbbs Swiss Chard
1/4 cup olive oil
2 large onions, thinly sliced
1 tbls chopped thyme
1 C Dry White wine
salt and pepper
3 C low salt Chicken Stock
1 lb day old bread, sliced 1/2 in thick
3 lbs beefsteak tomatoes, sliced, 1/2 in thick
9 ounces Gruyere chese, shredded (3 Cups)
3 Tbls unsalted butter, melted

Steps:

1. In large pot of boiling water cook teh chard for 2 minutes:drain. When teh leaves are cool enought to handle, squeeze out excess water. Coarsely chop the chard. 2. In the same pot, heat he olive oil. Add teh onions and thyme and cook about 12 minutes. Add the chard and the wine, and simmer until the wine is reduced to 1/4 cup (about 5 minutes). Season w/ S&P. 3. Pre heat oven to 400 deg. In a small saucepan, bring the stock to a simmer. Butter a 10-15 inch baking dish. Line the bottom of the dish with 1/3 of teh bread, overlapping slices. Top with 1/2 the tomato's and season with S&P. Spread 1/2 the chard and cheese. Repeat the layers and and finish with another layer of bread on top. Pour the hot stock over and press down with spatula. Brush top with melted butter. 4. Cover the dish with foil and bake in the upper 1/3 of the oven for 1 hr. Uncover and bake and additional 10 minutes until top is crisp and brown. Let rest 10 minutes before serving. Note; Chard can be made up to 2 days ahead of time. Keep refrigerated.