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Chard Gratin

by:
June  6, 2013
4.6
10 Ratings
Photo by James Ransom
  • Serves 4 as a side
Author Notes

This recipe comes from Tender, by Nigel Slater. —Amanda Hesser

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Ingredients
  • 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
Directions
  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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Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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48 Reviews

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chappell.marybeth@gmail.com May 22, 2023
Good recipe. Added a little nutmeg which worked really well... will definitely do this again. Nigel Slater rarely misses.
the M. July 3, 2020
Made this tonight with an over abundance of chard and beet tops from my CSA. Short on time, I did not precook the greens before placing in buttered gratin pan. Just washed them, sliced them thinly and threw them into pan. Poured cream mixture over top with sprinkling of Parmesan, threw in oven and hoped for the best. DELICIOUS! Top had crispy greens and crispy cheese. Highly recommend skipping the boiling step and just starting with raw greens.
Amanda H. July 3, 2020
This is a great recommendation, and I agree -- you only need to do the boiling step if the greens are tough. Thanks for sharing!
witloof May 31, 2020
I made a half portion of this with chard from the farmer's market and it was utterly delicious. I didn't have whole grain mustard so I used what I had, which was a Dijon style with green peppercorns. Thank you for this lovely recipe.
KBArch May 24, 2020
I love this recipe so much. I have been making it since I first saw it in NIgel Slater's column in the Guardian many years ago. It is great that Amanda has introduced it to the US public. To all those who tinkered with it, I have tried variations (like adding onions, or garlic, or lighter cream). However, I after many variations, I am firmly convinced that it is best just as Amanda has written it and described the result. One tip I would add, is not to use too small a baking dish. You want that golden slightly cheesy salty top.
Amanda H. May 28, 2020
Thanks so much for sharing your insights! (And enthusiasm for this recipe!)
Glenn G. April 23, 2020
Being stuck at home, looked for something different. Quickly became a favorite.
I like it with a little less cream and added garlic
Amanda H. April 23, 2020
Glad it's been helpful during quarantine!
Frank February 27, 2020
I just made this and loved it. I will say, I cut the cream down to 1 cup and am happy I did. It's a simple recipe that lends itself to improvisation. My wife didn't like the tartness (she hates mustard) so next time I will try it without the mustard and throw in some sauteed garlic instead.
Amanda H. February 27, 2020
So glad you liked it and agree, it can definitely be made without the mustard.
janet T. July 3, 2019
Could I swap the chard for collards? We grow them in our garden and always have tons.
Amanda H. July 3, 2019
Yes, definitely -- but unless the collards are very tender, I'd recommend blanching the greens for a bit longer.
janet T. February 27, 2020
I chiffonade the collards and wilt them in a large pot with a bit of water, then drain well. Works like a charm and makes a deilicious dish.
Amanda H. February 27, 2020
Great to know -- thanks for sharing!
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!
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!
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.
My 17 month old couldn't shovel it into his face fast enough!
Amanda H. August 8, 2014
Great news!
teechaz329 January 8, 2014
Very tasty soup. I just added some NM green Chile for some spunk.
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.
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?
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!