The gratin is best after it’s sat for a bit. I’ve only made a couple of them and only two of them could I say that I nailed it – either with just the right amount of nutmeg or set up just right and not too gritty or watery. I had hoped to have the gratin today with some fresh halibut since the ocean was relatively flat and a boat ride was in order. Once out there, though, my stomach indicated otherwise and I spent a couple of uncomfortable hours on the boat trying not to move too much for fear of upsetting the delicate balance of a semi-stable stomach on rolling seas. Plenty of sand-dabs for Kyle (I was too busy ‘balancing’ to work a sand dab rig) and he had never eaten them before. They are probably one of my favorite eating fish – but lots of work for tiny filets – and I definitely wasn’t going to be up to it this afternoon.
I returned home to a Sunday newspaper, baseball game on the radio and chard gratin. Exactly what I needed. It may not look pretty to the eye, but neither did I after a long morning afloat. After the first bite, I thought to myself “you nailed it” yummmmm. Not a cure for seasickness – only a night’s sleep will take it completely out of me – but a darned good way to start an afternoon nap.
Shaken Rain 
Might I be so bold as to ask for the recipe. I am pulling the last crop of my chard this weekend…and there’s alot of it!
Check The Wednesday Chef
– she has a variation of it with sauteed onions and less milk. The version out of “Vegetables” uses 2 cups of milk and more chard I think – and the bread crumbs are toasted with olive oil. I’ve also seen the suggestion to add a few pieces of bacon for ‘enhancement’ purposes.
samF