Chard Gratin

Test Kitchen-Approved

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 cups heavy cream
  • A handful of grated parmesan
  • Freshly ground black pepper
In This Recipe


  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.

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Reviews (34) Questions (2)

34 Reviews

Kevin F. January 3, 2016
This was a win. Added a little more mustard than called for as the brand we were sing was so very mild. We are on a gratin kick around here, and we will be adding this to the rotation.
sevenfaces October 5, 2015
Made this today with 4 kinds of chard from my (lovely neighbour's!) garden, no cream so I subbed with a lightly cheddared bechamel, no whole grain so used dijon. No salt required. Used sissy's microwave tip which worked a treat, and baked for 30 minutes - so good!
Sophies F. September 5, 2015
I made it today with fresh multicolored chard from my own garden!<br />It was superb & the max in flavor but very rich! ;)
sissy April 9, 2015
This is my go-to chard recipe. And to make it easier, I wrap the washed chard leaves in a dish towel and microwave them for about a minute. They are ready to go into the gratin dish.
whmcdevitt December 30, 2014
absolutely you can. i have done so many times. i would never hold it overnight but 2-3 hours will be fine!
Emily N. December 30, 2014
Made this once before and it was glorious! <br />Question for 2nd time around - could you do everything to prep the casserole but refrigerate for a couple hours before baking?
weekend A. August 4, 2014
I made this last night with the most beautiful farmer's market chard. It was so, so delicious. I used about a cup of cream to about a pound of chard, and skipped the mustard since I didn't have any. <br />My 17 month old couldn't shovel it into his face fast enough!
Author Comment
Amanda H. August 8, 2014
Great news!
teechaz329 January 8, 2014
Very tasty soup. I just added some NM green Chile for some spunk.<br />
jillyp November 29, 2013
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.
DECarro44 September 12, 2013
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.
Author Comment
Amanda H. September 12, 2013
Thanks for letting us know about this successful variation!
whmcdevitt August 26, 2013
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.
Emily E. June 18, 2013
Delicious. I baked it with some leek and goat cheese ravioli. Oh heaven! Thanks:)
Slimfender June 18, 2013
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?
Author Comment
Amanda H. June 18, 2013
I'd lightly cook it first and I'd start with 1/4 pound.
Slimfender June 19, 2013
Thank you so much!
bologna June 15, 2013
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!
capers June 11, 2013
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.
Author Comment
Amanda H. June 12, 2013
So glad!
swrk June 10, 2013
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.
Author Comment
Amanda H. June 12, 2013
You could also try mixing 1/3 milk to 2/3 cream -- that might give you a slightly lighter effect, without it seeming watery.
samantha (. June 10, 2013
meglion, <br /><br />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! :)
Author Comment
Amanda H. June 12, 2013
Interesting -- never tried this!
Meglion June 10, 2013
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?
Author Comment
Amanda H. June 12, 2013
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.
Maureen M. June 10, 2013
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!
Contessa T. June 8, 2013
I just tried this, and it was delicious! My family loved it! Thanks for the recipe!
Author Comment
Amanda H. June 12, 2013
Great to hear this!