Chard Gratin

A pic of the old recipe, but you get the idea.

If you have any affinity for hardy, leafy greens then you will NOT regret making this.

This recipe is a mash-up between Alice Waters’ and Food 52’s swiss chard gratin recipes.

If you have a large dutch oven or oven-proof pot you can do this in one pan. Otherwise get out a large pot  and grease a 9×12 pan. All instructions here are for an oven-proof dutch oven.


One to two pounds of swiss chard, cleaned and stalks removed. You can chop it or not. I just throw it all in the pan.

Grated Parmesan

Milk or cream

Salt & Pepper

one tablespoon butter


whole grain mustard


Preheat oven to 350 degrees. Heat a bit of olive oil in the pan or dutch oven. Saute chard until wilted and fragrant. While chard is cooking whisk mustard into milk. Take off heat and swirl a pat or two of butter through the greens. Sprinkle a couple of tablespoons of flour over the greens and add milk or cream. I use about one cup of milk to two pounds of chard. It depends on how saucy you want your gratin. Salt, pepper, and stir. Add a bunch of grated parmesan (1/2-1 cup) and stir.

If using an oven-proof dutch oven or pot, place the entire thing in the oven. If not, pour mixture into a greased baking dish. Place in oven for 30-40 minutes. It’s done when it’s bubbly, brown and crisp on the top. At best, this gratin has a crunchy top, deeply roasted flavor, and tender texture. It’s comfort food for grown ups.



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