Swiss Chard Gratin
There is something about gardening that is just so soul-satisfying. For me being in the garden is peaceful, a place to pray, and energizing. I also feel a great deal of pleasure in growing food for my family. Even throughout college, I grew vegetables and herbs in containers to save a little bit of money on groceries. My husband can attest to the nights we had salads made from romaine and cherry tomatoes I grew in a large pot during undergrad.
Over the years, my knowledge of eating and growing leafy greens has expanded exponentially. I love to grow and cook with swiss chard! It is a hearty, colorful, and nutritious vegetable. It’s a great companion plant for any nearby root vegetables that are growing in the garden.
My recipe for Swiss Chard Gratin is a warm and creamy side dish. I find it to be a great alternative to kale or spinach when I need to break the monotony in my meals. The use of the cream, Parmesan, and nutmeg add a richness to the earthy flavor of the chard. The crust is a flavorful combination of breadcrumbs, Romano cheese, and herbs.
Mise En Place
- Swiss Chard – Ribs and leaves cut into ribbons and then chopped
- Onion – Diced
- Garlic Cloves – minced
- Heavy Cream
- Ground Nutmeg
- Grated Parmesan Cheese
- Dry Bread Crumbs
- Shredded Romano Cheese
- Enough Olive Oil for sauteing and to wet the breadcrumb topping
- Salt and Pepper
How To Make My Swiss Chard Gratin
First, you’ll saute onions, garlic, and the swiss chard. Once the chard has wilted, you’ll season the vegetables with salt, pepper, and nutmeg. Next, you’ll add the cream and a few tablespoons of grated Parmesan cheese and turn off the heat.
Prep the Topping:
Then, in a small bowl combine the breadcrumbs, shredded cheese, and herbs gently with a fork.
Bake and Serve:
In a lightly oiled baking dish, pour in the creamy vegetables and then top with the breadcrumb mixture. You’ll then bake the gratin in a 375 Degree oven for about 20 minutes until the bubbly and the crust has browned.
All In All
I think Swiss chard is a great addition to any home gardeners plot. It is a healthy and hearty vegetable that can be used in many dishes that normally have a leafy green as the star. This gratin is a rich and tasteful dish and I happy to have the chance to share it with you.
OTHER RECIPES YOU MAY ENJOY:
Baked Spinach, Artichoke and Feta Dip
Smashed Potatoes with Truffle Oil, Sage and Parmesan
Pimento Cheese Twice-Baked Potatoes
Swiss Chard Gratin
- 5 handfuls Chopped Swiss Chard about 3 bunches
- 1 Cup Onion chopped
- 2 Cloves garlic minced
- 4 Tablespoons olive oil
- 1 Cup Heavy Cream
- 1/8 Teaspoon Nutmeg
- 1/2 Cup Breadcrumbs
- 1/2 Cup Shredded Romano Cheese or Parmesan
- 1/4 Teaspoon Dried Oregano
- salt and pepper (to taste)
- Preheat oven to 375 Degrees F. Lightly spray a glass baking dish with oil.
- In a small bowl, stir together breadcrumbs, shredded Romano, oregano and two tablespoons of oil. Set aside.
- In a pan over medium heat two tablespoons of olive oil. Saute the chopped onions for 1-2 and add in minced garlic. Cook another 30 seconds stirring frequently and add in the Swiss chard. Cook vegetables until chard is lightly wilted and season with nutmeg and desired amount of salt and pepper.
- Next, stir in the cream and the grated Parmesan cheese and turn off the heat. Pour vegetable and cream mix into the prepared baking dish and top with the breadcrumb mixture.
- Bake for at least 10 minutes until bubbly and the top is golden brown. Let rest for 5 minutes and then serve.
Y the Wait
It looks delicious I loved it Thanks for sharing
I love Swiss chard and cant wait to try this recipe.
We call swiss chard SukumaWiki in Kenya. I’ll be cooking them your way today henceforth. Brilliant recipe!
Thank you for sharing this. I love how food connects us all and crosses so many cultures. I hope to learn more about Kenya! I recently found out I have Kenyan roots.
I don’t think Swiss chard is available in our country..Can I try it with spinach? Your dish looks mouthwatering!!!
Never thought of mixing veggies in to an au gratin, but this sounds delicious. I will definitely be trying this.
I have never cooked chard before but your recipe looks delicious!
this looks FIRE!!!! beautiful images by the way
Thank you so much. I LOVE food doing photography.
I’m so glad I found this! My mother gave me a ton of swiss chard and I had no clue what to do with it! This gratin came out PERFECTLY!
Mmmm so savory and mouth watering! I can’t wait to make this!
I had never thought of swiss chard in a gratin but am so glad I found this recipe!
I wish I liked cooked leafy greens. The texture just isn’t for me. This looks good, I’d substitute the chard for something else. 😊
And, that’s totally ok! My husband hates cooked greens but liked this one because chard is a little thicker than spinach. I think this recipe would be delicious with broccoli or asparagus.
I love the idea of this healthier gratin with the use of iron rich swiss chard. Will definitely add this to one of my staple side dishes.
This is such an amazing side dish. It’s nice to switch up our usual side dishes. Can’t wait to make it again.
There’s such a beauty in swiss chard that I appreciate. It’s a lovely green and used so perfectly in your recipe.
This looks like a delicious way to get your greens! I’ve tried spinach gratin before, but I have a feeling this is even better!!
Eric & Shanna Jones
Loved that we found another way to use swiss chard! It is so underrated! This recipe looks amazing and comforting. Can’t wait to give it a spin!
oh this looks divine! I would love to have this in the morning with my tea!! I better get to cooking!
Good idea. this would help me get my veggies in earlier. I could eat this dish anytime.
Thank you for re-introducing me to swiss chard! This looks amazing!
I don’t know why I’ve never made swiss chard au gratin, but I’m kicking myself. Thankfully I happened upon this recipe and all is right in my world again.