Swiss Chard Gratin

Name: Swiss Chard Gratin
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk; ¼ onion; 2 whole cloves; 1 bay leaf; ½ cup grated gruyere cheese; ground nutmeg; kosher salt; ground white pepper; 20 to 25 leaves Swiss Chard; ¾ cup diced (¼-inch) onion; 1 tablespoon unsalted butter; ¼ cup chicken stock or broth; 1 cup diced (⅛-inch) ham; ground nutmeg; kosher salt; ground white pepper; ¼ cup grated gruyere cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
4 to 6 servings
Calories
378 kcal
Course
Side Dish
Cuisine
French, American

Swiss Chard Gratin

Megan Mendez

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A decadent take on a greens-filled side dish, this Swiss chard gratin features ham and a rich cheesy sauce that will impress your family and friends.

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Ingredients

Servings

Mornay Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
¼ onion peeled
2 whole cloves
1 bay leaf
½ cup grated gruyere cheese
ground nutmeg
kosher salt
ground white pepper

Swiss Chard Ragout:

20 to 25 leaves Swiss Chard
¾ cup diced (¼-inch) onion
1 tablespoon unsalted butter
¼ cup chicken stock or broth
1 cup diced (⅛-inch) ham
ground nutmeg
kosher salt
ground white pepper

To Finish:

¼ cup grated gruyere cheese

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Instructions

To make the mornay: In a small saucepan over medium heat, melt the butter. Add the flour and stir, cooking until the mixture is lightly golden, 4 to 5 minutes. Add the milk, whisking to combine. Bring the mixture to a boil and reduce to simmer. To make an oignon pique, use the cloves to pierce the onion and the bay leaf, tacking them together. Add the oignon pique to the sauce and simmer for 30 minutes, stirring occasionally (the onion pique will inevitably fall apart, but it will be strained out later). Remove the saucepan from the heat and whisk in the cheese. Strain through a fine mesh sieve and season with nutmeg, salt, and pepper to taste.
To make the ragout: Clean the chard, separating the leaves from the stems. Dice the stems into ¼-inch pieces. In a medium saute pan, melt the butter over medium-low heat. Sweat the chard stems and onion until wilted, 2 to 3 minutes. Add the stock, bring to a simmer, cover with a parchment paper lid, and sweat until tender, 4 to 5 minutes. Remove the parchment paper, add the chard leaves, and wilt over medium heat, stirring frequently. Add the ham, remove the pan from the heat, and season with nutmeg, salt, and pepper to taste.
To finish: Preheat the oven to 400°F. Pour 1 ½ cups of the mornay sauce into a shallow 1-quart gratin dish (I used a 9-inch pie dish). Spoon the Swiss chard ragout into the dish and drizzle the remaining mornay sauce over the top. Top the gratin with the cheese and place in the oven. Bake for 10 minutes, and then broil until lightly browned, 30 to 45 seconds (or more depending on your broiler).

Notes

Adapted from I Love NY

Nutrition Information

Show Details

Calories 378kcal (19%) Carbohydrates 21g (7%) Protein 28g (56%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 84mg (28%) Sodium 2073mg (86%) Potassium 1378mg (39%) Fiber 7g (28%) Sugar 16g (32%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 378 kcal

% Daily Value*

Calories	378kcal	19%
Carbohydrates	21g	7%
Protein	28g	56%
Fat	19g	29%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	84mg	28%
Sodium	2073mg	86%
Potassium	1378mg	29%
Fiber	7g	28%
Sugar	16g	32%