The nutty flavor and rich texture of genuine French Comté elevate this traditional gratin to tasty new heights.
* 2 lbs. Swiss chard
* 2 cups heavy cream
* 4 eggs, lightly beaten
* 1/2 tsp. salt
* 1/2 tsp. ground black pepper
* 6 oz. Charles Arnaud
(11/2 cups), divided
* Bring a large covered saucepan of water to a boil. Preheat oven to 425°F.
11/2 qt. shallow casserole dish with cooking spray. Meanwhile, wash, dry and
the Swiss chard into 1/2" pieces, and add it to the boiling water. Return to
a boil then cook 8 minutes. Drain, patting dry with paper towels to remove excess water.
* In a large bowl, using a wire whisk, combine heavy cream, eggs, salt and pepper. Add Swiss chard and 1 cup Comte cheese. Pour into the prepared casserole dish. Bake for 25 minutes or until golden. Sprinkle with remaining cheese. Bake an addi tional 5 minutes and serve hot.