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5.0 from 9 votes

Swiss Chard Gratin

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.