Savory Swiss Chard Gratin with Gruyère
This Savory Swiss Chard Gratin is a delicious and creamy side dish that complements grilled chicken perfectly. A combination of tender Swiss chard, a rich cheese sauce, and a crunchy breadcrumb topping creates a delightful contrast of textures and flavors. The inclusion of fresh herbs infuses the dish with a vibrant aroma, making it an ideal accompaniment to summer barbecues or cozy family dinners. This recipe is an elegant way to enjoy the nutritious benefits of Swiss chard in a comforting and delightful dish every guest will love.
6
Servings
217
Calories
15
Ingredients
Ingredients
butter
4 tablespoons (softened)
fresh breadcrumbs
1/4 cup + 2 tablespoons (divided (2 tablespoons for coating dish, 1/4 cup for topping))
swiss chard
1 lb (washed and sliced)
extra virgin olive oil
1 tablespoon (for cooking)
shallot
1 medium (finely chopped)
garlic cloves
2 (finely chopped)
salt
1 teaspoon + 1/3 teaspoon (divided (1/2 teaspoon for chard, 1/3 teaspoon for sauce))
fresh ground pepper
to taste
flour
2 tablespoons (for thickening)
low-fat milk
1 1/2 cups (cold)
bay leaf
1
nutmeg
1/8 teaspoon
fresh oregano
2 tablespoons (finely chopped)
fresh thyme
2 teaspoons (finely chopped)
gruyère cheese
1 cup (grated)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Grease a 1 1/2-quart gratin or baking dish with 2 tablespoons of softened butter. Sprinkle 2 tablespoons of fresh breadcrumbs evenly in the bottom of the dish, tilting the dish as needed to ensure even coverage.
3
Prepare the Swiss chard by slicing the stems and leaves into 1 1/2-inch pieces. Rinse the Swiss chard thoroughly in cold water and drain it, leaving some moisture on the leaves.
4
In a 6-quart Dutch oven or soup pot, heat the extra virgin olive oil over medium heat. Add the finely chopped shallot and garlic, cooking briefly for about 1 minute until softened but not browned.
5
Add the prepared Swiss chard to the pot, season with 1/2 teaspoon salt, and cover tightly. Steam the chard until it wilts to half its original volume (about 2-3 minutes). Uncover the pot and continue cooking, turning with tongs occasionally until all the water has evaporated (approximately 5 more minutes). Season with fresh ground pepper to taste, then set aside.
6
For the cheese sauce, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute until bubbling and slightly lighter in color. Gradually pour in the milk, whisking vigorously to ensure a smooth mixture.
7
Add 1/3 teaspoon salt and the bay leaf. Continue to cook, whisking regularly until the mixture comes to a boil and thickens (approximately 5 minutes). Reduce the heat to low, allowing it to simmer for an additional 2 minutes. Stir in the nutmeg, chopped oregano, thyme, and 1/2 cup of the grated Gruyère cheese. Remove from heat and discard the bay leaf.
8
Combine the cooked Swiss chard with the cheese sauce, mixing well. Spoon the mixture into the prepared baking dish. Top with the remaining 1/4 cup of breadcrumbs and the remaining 1/2 cup of Gruyère cheese.
9
Bake in the preheated oven for about 35 minutes or until the top is golden brown and bubbling. Allow to cool slightly before serving.
Nutrition Information
14g
Fat
21g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Swiss Chard Gratin?
It is a creamy side dish featuring tender Swiss chard, a rich cheese sauce, and a crunchy breadcrumb topping, baked until golden.
What main dish pairs best with this Swiss Chard Gratin?
This dish is designed to complement grilled chicken perfectly, but also works well with summer barbecues or cozy family dinners.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the calorie counts for a single serving?
Each serving contains approximately 217 calories.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How do I prepare the baking dish for the gratin?
Grease a 1.5-quart dish with 2 tablespoons of softened butter and sprinkle with 2 tablespoons of fresh breadcrumbs.
What is the correct way to slice the Swiss chard?
Both the stems and leaves should be sliced into 1.5-inch pieces.
Should I dry the Swiss chard completely after washing?
No, you should leave some moisture on the leaves to help with the steaming process.
How long should I cook the shallot and garlic?
Sauté them in extra virgin olive oil for about 1 minute until softened but not browned.
How long does it take to steam the Swiss chard?
Steam for 2-3 minutes until wilted, then continue cooking uncovered for about 5 minutes until water evaporates.
What ingredients are used for the cheese sauce base?
The sauce is a roux-based mixture made from butter, flour, and low-fat milk.
What herbs provide the flavor in this gratin?
The recipe uses fresh oregano, fresh thyme, and a bay leaf for aromatic flavor.
Which type of cheese is featured in this recipe?
Gruyère cheese is used both in the sauce and as a topping.
When do I add the nutmeg to the sauce?
Stir in the nutmeg after the sauce has thickened and the heat is reduced to low.
Should the bay leaf be removed before baking?
Yes, discard the bay leaf after the sauce has simmered and before mixing with the chard.
How much Gruyère cheese goes into the sauce?
Use 1/2 cup of the grated Gruyère cheese inside the sauce.
What is used for the crunchy topping?
The topping consists of 1/4 cup of fresh breadcrumbs and the remaining 1/2 cup of Gruyère cheese.
How long does the gratin need to bake?
Bake for approximately 35 minutes until the top is golden brown and bubbling.
Is this Swiss Chard Gratin a vegetarian dish?
Yes, this recipe is classified as vegetarian.
What is the total fat content per serving?
Each serving contains 14g of fat.
How much protein is in each serving?
The dish provides 9g of protein per serving.
What is the carbohydrate count per serving?
There are 21g of carbohydrates per serving.
What size pot is recommended for cooking the chard?
A 6-quart Dutch oven or soup pot is recommended.
Do I use the Swiss chard stems?
Yes, the stems are sliced and cooked along with the leaves.
What kind of milk is used for the sauce?
The recipe calls for 1.5 cups of cold low-fat milk.
How much total butter is needed?
The recipe uses 4 tablespoons of butter in total.
Can I serve this dish immediately after baking?
It is recommended to allow the dish to cool slightly before serving.
How many garlic cloves are required?
The recipe requires 2 finely chopped garlic cloves.
What is the total number of ingredients?
The recipe consists of 15 ingredients.
What is the main texture contrast in this dish?
The contrast is between the creamy cheese sauce with tender greens and the crunchy breadcrumb topping.