Christmas
Chard Gratin
Popular on Food52
48 Reviews
[email protected]
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.
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.
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! ;)
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?
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!
My 17 month old couldn't shovel it into his face fast enough!
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.
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?
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!
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.
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,
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! :)
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! :)
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?
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!
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