📝 About This Recipe
This elegant gratin elevates humble Swiss chard into a luxurious side dish that rivals any classic potato preparation. By utilizing both the earthy, vibrant leaves and the crunchy, celery-like stalks, we create a complex texture profile bathed in a silky, nutmeg-scented Mornay sauce. Topped with a golden, buttery shroud of Gruyère and sourdough crumbs, it is the ultimate comfort food for a sophisticated dinner party or a cozy Sunday roast.
🥗 Ingredients
The Chard Base
- 2 large bunches Swiss Chard (approx. 1.5 lbs, cleaned and stems separated from leaves)
- 1 tablespoon Unsalted Butter (for sautéing)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (minced)
The Mornay Sauce
- 3 tablespoons Unsalted Butter (at room temperature)
- 3 tablespoons All-purpose Flour
- 2 cups Whole Milk (warmed slightly)
- 1/4 cup Heavy Cream (for extra richness)
- 1 cup Gruyère Cheese (freshly grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Gratin Topping
- 3/4 cup Sourdough Breadcrumbs (coarsely ground)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 2 tablespoons Melted Butter
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a 1.5 to 2-quart baking dish with butter.
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2
Prepare the chard: Strip the leaves away from the center stalks. Chop the stalks into 1/2-inch pieces and roughly chop the leaves into 2-inch ribbons. Keep them in separate piles.
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3
Bring a large pot of salted water to a boil. Blanch the chopped chard stalks for 3-4 minutes until tender-crisp. Add the leaves to the same pot and blanch for 1 minute more until wilted.
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4
Drain the chard into a colander and immediately rinse with cold water to stop the cooking. Once cool, use your hands or a clean kitchen towel to squeeze as much liquid out as possible. This prevents a watery gratin.
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5
In a large skillet over medium heat, melt 1 tablespoon of butter. Sauté the minced shallots and garlic for 2-3 minutes until soft and fragrant, then stir in the squeezed chard to coat. Remove from heat.
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6
To make the roux, melt 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to remove the raw flour taste (do not let it brown).
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7
Slowly pour in the warmed milk and heavy cream while whisking vigorously to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
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8
Remove the sauce from heat. Stir in 3/4 cup of the Gruyère cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is glossy.
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9
In a small bowl, toss together the sourdough breadcrumbs, Parmesan, thyme, and melted butter until well combined.
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10
Combine the sautéed chard mixture with the Mornay sauce in the skillet or a mixing bowl, stirring until the greens are evenly enveloped in cream.
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11
Transfer the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of Gruyère over the top, followed by an even layer of the seasoned breadcrumbs.
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12
Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is a deep golden brown.
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13
Remove from the oven and let it rest for 5-10 minutes before serving; this allows the sauce to set slightly.
💡 Chef's Tips
Don't skip the squeezing: Chard holds a surprising amount of water which can break your sauce if not removed. Use fresh nutmeg: The pre-ground stuff lacks the floral aromatics that make a Mornay sauce truly sing. Variety is key: If you use Rainbow Chard, the stalks will provide beautiful flecks of pink and yellow throughout the dish. Texture control: If you prefer a crunchier top, use Panko breadcrumbs instead of fresh sourdough. Make ahead: You can assemble the dish (without the crumbs) up to a day in advance and refrigerate; just add 10 minutes to the bake time.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Chablis or Sauvignon Blanc to cut through the richness. Serve as a side to roasted chicken or a pan-seared ribeye steak. Accompany with a simple green salad dressed in a sharp lemon vinaigrette. For a vegetarian feast, serve alongside roasted root vegetables and a wild rice pilaf.