Swiss Chard Gratin
Indulge in the creamy decadence of Swiss Chard Gratin, a comforting side dish that turns simple greens into a gourmet masterpiece. This recipe layers tender Swiss chard with a velvety béchamel sauce infused with Gruyère and Parmesan cheeses, delivering a rich, nutty flavor profile. A golden, crispy crust of panko breadcrumbs brings the perfect textural contrast to the luscious filling. Highlighted by the subtle warmth of ground nutmeg and the savory depth of sautéed onions and garlic, this gratin is a sophisticated yet approachable dish that's ideal for holiday feasts, dinner parties, or an elevated weeknight meal. Ready in just an hour, this nutrient-packed casserole pairs beautifully with roasted meats or a fresh, crispy salad, making it a versatile addition to your recipe repertoire. Perfect for anyone searching for "Swiss chard recipes," "vegetable gratin," or "cheesy baked side dish," this dish is as satisfying as it is impressive.
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Recipe Information
Ingredients
- 2 bunches Swiss chard
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 units Garlic cloves
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Gruyère cheese
- 1 cup Parmesan cheese
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Thoroughly wash the Swiss chard, separate the stems and leaves, and pat them dry. Chop the stems into 1/2-inch pieces and roughly chop the leaves.
In a large pot, bring salted water to a boil. Add the Swiss chard stems first and cook for 2 minutes. Add the leaves and cook for another 1-2 minutes, until wilted. Drain and press out excess water using a clean kitchen towel.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion mixture and stir continuously for 1-2 minutes, ensuring the flour doesn’t burn. Gradually whisk in the milk and cream, and cook until the sauce thickens, about 3-5 minutes.
Remove the skillet from heat and stir in 3/4 of both the Gruyère and Parmesan cheeses, reserving the remaining 1/4 of each for topping. Add the nutmeg, salt, and pepper, then combine the drained Swiss chard into the cheese sauce.
Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the reserved cheese over the top.
In a small bowl, mix the panko breadcrumbs with a tablespoon of olive oil. Sprinkle the breadcrumb mixture on top of the gratin for a crunchy golden crust.
Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbling. Let the gratin rest for 5 minutes before serving.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 34.4 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 3066 mg | 236% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2400 mg | 51% | |
*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.
