Chard Gratin

By • June 6, 2013 • 26 Comments


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Author Notes: This recipe comes from Tender, by Nigel Slater.Amanda Hesser

Serves  4 as a side

  • 1 pound chard, stems and leaves
  • Salt
  • Butter, for the baking dish
  • 1 tablespoon whole grain mustard
  • 1 3/4 cup heavy cream
  • A handful of grated parmesan
  • Freshly ground black pepper
  1. Heat the oven to 350 degrees F. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drip the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.
  2. Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top has a light crust the color of honey.

Comments (26) Questions (0)

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3 months ago teechaz329

Very tasty soup. I just added some NM green Chile for some spunk.

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5 months ago jillyp

This was delicious - and crazy easy! After reading the comments,I used the full amount of cream, but with just under 2 lbs of chard.

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7 months ago DECarro44

I used coconut milk instead of the heavy cream (only about a cup) and it was great! It was an easy go-to dish for summer greens from the farmers market.

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for letting us know about this successful variation!

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8 months ago whmcdevitt

this was very good, next time i will double the swiss chard. I only used 1/2 cup heavy cream and 1/2 cup half and half. It was delicious... i would have just liked more swiss chard.

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10 months ago Emily E.

Delicious. I baked it with some leek and goat cheese ravioli. Oh heaven! Thanks:)

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10 months ago Slimfender

If I were to add sausage to this recipe, would I want to cook it first before adding it to the casserole (in order to drain off the fat) or would it be okay in the casserole? I guess I'm wondering if it would be too greasy. I also wonder if 1/2lb of meat is too much or enough?

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I'd lightly cook it first and I'd start with 1/4 pound.

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10 months ago Slimfender

Thank you so much!

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10 months ago bologna

Used very fresh, t ender baby rainbow chard so I didn't boil the stems or blanch the leaves. Buttered the bottom of the dish and dusted it with Parmesan. Next time I'll reduce the recipe to use only a cup of the cream as there was too much cream sauce. This is a really nice recipe, thanks so much!

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10 months ago capers

Might not choose the heavy cream for a weeknight meal, but this was a birthday dinner (mine), and I had the 10-yr-old next door asking for seconds. As well as the rest of us. Love, too, that the stems don't get thrown out... Magnificent.

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad!

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10 months ago swrk

Just made this, and it was delicious. I used whole milk instead of cream (because that's what I had on hand), and it was pretty watery on the bottom. Still, the taste was great. I would try it with cream next time, and I'm intrigued about the idea of using coconut milk.

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

You could also try mixing 1/3 milk to 2/3 cream -- that might give you a slightly lighter effect, without it seeming watery.

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10 months ago samantha (the ascension house)

meglion,

i always sub coconut milk for heavy cream in my gratin recipes and it comes out great! i prefer coconut milk because it doesn't alter the flavor of recipes like almond and soy milk do! :)

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Interesting -- never tried this!

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10 months ago Meglion

I realize this is a blasphemous question, but if I didn't want to use all that heavy cream AND parmesan cheese, could something be substituted for the cream? Would it be disastrous to use soy milk? Or maybe half cream, half chicken broth?

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Samantha (above) suggests coconut milk. I've done gratins with cream and broth -- I usually do 2/3 cream to 1/3 broth. Also, some people have simply cut the cream back to 1 cup with success.

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10 months ago Maureen McD

I made this last night and it was great. I had a pound of kale so substituted it for the chard. I only used a cup of cream and sprinkled a little nutmeg in the dish. It was a big hit!

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11 months ago Creating M

I just tried this, and it was delicious! My family loved it! Thanks for the recipe!

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Great to hear this!

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11 months ago Salinya

This looks good. With chard being in season, it's nice to find new ways to prepare it. Thanks.

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

The chard is so delicate and appealing this time of year.

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11 months ago Shalini

That photo above is so luxurious and beautiful. Can't wait to try it!

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11 months ago Nomnomnom

I agree!

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Enjoy!