Tomato, Chard and Gruyère Casserole

I plucked this recipe out of Food & Wine magazine a while ago so excited to make it and I am not sure why I have waited so long because it is REALLY good!  It is a rustic dish that is perfect for Fall and Winter (and definitely paired well with the rainy/gloomy day we are having here in Chicago with Smash on in the background).  It is a very hearty dish but could be used for either a main dish or a side.  The one criticism I have is that the prep time does take a while (lots of chopping!) but it is worth it and I am sure there are ways to cut it back (like cooking the swiss chard the day before and slicing the tomatoes). A perfect option for a vegetarian plate at a dinner party.  I would definitely recommend cutting it in half or 2/3rds because it makes A LOT of food and most people don’t have a dish that can handle this size casserole.

 Ingredients:

5 1/2 pounds Swiss chard, stemmed

1/4 cup extra-virgin olive oil

2 large onions, thinly sliced

1 tablespoon chopped thyme

1 cup dry white wine

Salt

Freshly ground pepper

3 cups chicken stock or low-sodium broth

One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick

3 pounds beefsteak tomatoes, sliced 1/2 inch thick

9 ounces Gruyère cheese, shredded (3 cups)

3 tablespoons unsalted butter, melted

Directions:

1. In a large pot of boiling water, cook the chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.

2. In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and the wine and simmer over moderately high heat until the wine is reduced to 1/4 cup, about 5 minutes. Season with salt and pepper.

3.  Preheat the oven to 400°. In a small saucepan, bring the stock to a simmer. Butter a 10-by-15-inch baking dish. Line the bottom of the dish with one-third of the bread, overlapping the slices slightly and cutting the bread to fit. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the cheese. Repeat the layering once and finish with the remaining bread. Pour the hot stock over the casserole and press with a spatula. Brush the top with the melted butter.

4.  Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for about 10 minutes longer, until the top is browned and crisp. Let the casserole rest for at least 10 minutes before serving.

Prep is complete!

Recipe Source: Food & Wine

Picture Source: Food & Wine, Lindsay Klindt