1/2 Photos of Tomato, Chard, and Gruyere Casserole
2 hrs 30 mins
1 hr 30 mins
Be sure to use a chewy-crusted, peasant-style, "full of holes", type of bread in this recipe, and the best tomatoes you can find. Can also substitute fresh spinach for chard. From Food and Wine magazine.
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Units: US | Metric
- 5 1/2 lbs swiss chard, stemmed
- 1/4 cup extra virgin olive oil
- 2 large onions, thinly sliced
- 1 tablespoon chopped fresh thyme leave
- 1 cup dry white wine
- fresh ground black pepper
- 3 cups low sodium chicken broth
- 1 loaf Italian bread (1 lb. loaf, day-old, crusty, chewy, peasant-style)
- 3 lbs tomatoes (sliced 1/2-inch thick)
- 9 ounces gruyere cheese, shredded (3 cups)
- 3 tablespoons unsalted butter, melted
- 1In a large pot of boiling water, cook the Swiss chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
- 2In 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 white wine and simmer over moderately high heat until the wine is reduced to approximately 1/4 cup, about 5 minutes. Season with salt and pepper.
- 3Preheat oven to 400 degrees. In a small saucepan, bring the chicken broth to a simmer. Butter a 10x15" baking dish. Line the bottom of the dish with 1/3 of the bread slices, over-lapping the slices slightly and cutting the bread to fit in the bottom of the dish. 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 shredded cheese. Repeat the layering once more and then finish with the remaining bread. Pour the hot broth over the casserole and press with a spatula. Brush the top with the melted butter.
- 4Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for 10 minutes longer, or until the top is browned and crisp. Let the casserole rest at least 10 minutes before serving.
- 5The cooked chard can be made ahead and refrigerated for up to 2 days.
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Nutritional Facts for Tomato, Chard, and Gruyere Casserole
Serving Size: 1 (721 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 475.1
- Calories from Fat 218
- Total Fat 24.2 g
- Saturated Fat 10.3 g
- Cholesterol 46.5 mg
- Sodium 1030.4 mg
- Total Carbohydrate 42.5 g
- Dietary Fiber 8.7 g
- Sugars 10.3 g
- Protein 22.2 g