Swiss Chard Gratin

Swiss Chard Gratin created by CandyTX

Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Heat oven to 400°.
  • Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.
  • Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them.
  • Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside.
  • Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, thyme and 1/2 cup of the cheese; remove from heat and discard bay leaf.
  • Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.
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RECIPE MADE WITH LOVE BY

@Hey Jude
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@Hey Jude
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"Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune."
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  1. CandyTX
    We have a local farm box that comes to our house and swiss chard has been in it a good bit. We love the stuff, but we're running out of ideas. Food.com to the rescue! I did adjust it a bit to cut some of the calories. I don't cook very often, but decided to tackle this one on my own. It turned out GREAT. There was none left, the kids and husband slurped it up. I was told it was a keeper - and they want to try it with other veggies. Hey, that's a win!
    Reply
  2. CandyTX
    Swiss Chard Gratin Created by CandyTX
    Reply
  3. ktkate
    Yum! Made with home grown chard and you know it's good when there aren't any leftovers! Couldn't find the nutmeg, subbed a bit of Old Bay and reduced the oregano. Thanks for a great recipe.
    Reply
  4. adopt a greyhound
    Only made half a recipe and used fontina cheese. Loved it. Will have it a lot while the chard is growing.
    Reply
  5. emmypies
    being a transplanted chicagoan with my own collection of recipes from the food section of the tribune, i was happy to try this one out. i get lots of chard from my daughter's school garden and i am glad to have another recipe to use it in. it was easy and tasty! i substituted oil for the casserole dish instead of butter, but otherwise, the herbs and cheesy sauce complemented the chard very well. i will even buy chard at the market to make this recipe! thanks hey jude for passing it on.
    Reply
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