Swiss Chard and Leek Gratin
Elevate your side dish game with this creamy and indulgent Swiss Chard and Leek Gratin! Featuring tender Swiss chard, sautéed leeks, and a velvety béchamel sauce enriched with Gruyère and Parmesan cheese, this recipe is baked to golden perfection under a crispy breadcrumb topping. The subtle warmth of freshly grated nutmeg and the savory richness of garlic make this gratin an irresistible blend of flavors and textures. Perfect for cozy dinners or as a standout addition to your holiday table, this creamy casserole captures seasonal comfort in every bite. Ready in just over an hour, this satisfying dish is sure to impress!
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Recipe Information
Ingredients
- 1 bunch Swiss chard
- 2 medium Leeks
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 2 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1.5 cups Gruyère cheese, grated
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Trim and clean the leeks by slicing off the root end and the dark green tops. Cut the leeks lengthwise and rinse thoroughly under running water to remove dirt. Slice them thinly.
Prepare the Swiss chard by separating the leaves from the stalks. Slice the stalks thinly and roughly chop the leaves. Keep them separate as they will cook at different rates.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced leeks and Swiss chard stalks. Cook for 5-7 minutes until softened.
Add the chopped Swiss chard leaves and minced garlic to the skillet. Cook for another 3-4 minutes until the leaves are wilted. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue stirring until the sauce thickens, about 5 minutes.
Season the béchamel sauce with salt, black pepper, and freshly grated nutmeg. Stir in 1 cup of the grated Gruyère cheese until melted and smooth.
Combine the cooked chard and leeks with the cheese sauce. Transfer the mixture to a greased 9x9-inch baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs, remaining Gruyère cheese, Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the gratin.
Bake the gratin in the preheated oven for 25-30 minutes, until the top is golden brown and bubbling.
Let the gratin cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 10.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 715 mg | 55% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
