When the weather starts cooling off, I love slipping a pan of something warm and satisfying into the oven. I've been making this chard gratin for years, and it's a lovely naturally gluten-free and vegetarian addition to a fall or winter meal. Simple ingredients including fresh chard, chopped onion, salty cheese, and milk combine for a homey, rustic vegetable side that's especially good alongside roasted meats, squash, or a simple grain.
A beautifully simple recipe, this chard gratin is one of my fall and winter reliables. It takes just 15 minutes of active work, then goes into the oven for about half an hour, emerging as a soft, buttery, slightly cheesy pan of greens. Naturally gluten-free, it's an easy side dish for a weeknight dinner but feels right at home on the holiday table, too.
I love how changeable this recipe is. You can easily double (or triple) it, and you can play around with different greens and cheeses, add gluten-free (or regular) breadcrumbs for a crisp topping, or make it vegan with a few simple swaps. I've included some ideas below.
I adapted this recipe from Alice Waters' chard gratin in The Art of Simple Food, swapping the flour for cornstarch and the breadcrumbs for a little shaved Parmesan. The result is a quick, satisfying way to turn a bunch of chard into something warming and substantial. Serve it alongside maple butternut squash puree, a slice of gluten-free quiche, or your favorite roast chicken.
Jump to:
Why You Must Make This Chard Gratin
- You'll get your greens! A whopping 2 bunches of chard star in this easy side. Like many leafy greens, chard is packed with vitamins and minerals. Plus, in my humble opinion, it's delicious.
- It's versatile. As mentioned, this yummy veg side is equally at home on a casual weeknight as it with a pitcher of vegetarian gravy on the holiday table.
- And adaptable. Make this recipe gluten-free or not as you like, add a different cheese, swap in different greens - it's easy to adapt to whatever you're in the mood for.
Ingredients Needed for Chard Gratin
Here's a rundown of what you'll need to make a chard gratin. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Chard - You can use Swiss chard or rainbow chard here, whatever you prefer.
- Butter - A little unsalted butter adds richness. Feel free to use non-dairy butter or lighten it up a little bit with olive oil.
- Onion - I used a yellow onion and a red onion works just fine, too.
- Salt - Fine sea salt or table salt.
- Cornstarch - Swap arrowroot if you don't have cornstarch. This is used to slightly thicken the chard and onion mixture.
- Milk - I use whole milk or 2% milk. For a dairy-free gratin, use your favorite non-dairy milk.
- Parmesan cheese
Variation Idea
Make this into a spinach gratin! Swap the chard for two pounds of regular or baby spinach leaves.
How to Make Chard Gratin
Here's an overview in photos of how to make this luscious dish:
1. Cook onions: First, melt the butter over medium heat then add the onions and cook for 5 minutes.
2. Add chard: Stir in the chard and cook a few minutes more.
3. Sprinkle cornstarch: Sprinkle cornstarch evenly over the chard and stir.
4. Add milk: Mix in the milk and cook for a few minutes until thickened.
5. Assemble: Place veggies in a buttered baking pan and cover with cheese.
6. Bake: Place in a 350F oven and cook for about 30 minutes.
Recipe Notes & Substitution Ideas
- Use any kind of chard - or other greens. Rainbow, Swiss, or red chard all work beautifully here. You can also substitute sturdy leafy greens such as kale or collards, though they may need a little extra cooking time. I advice removing the stems if you use these types of greens.
- Consider the stems. Chard stems are tender and flavorful. Chop them finely and cook them along with the onion before adding the leaves to round out the gratin.
- Try a different cheese. Parmesan gives the gratin a salty, nutty flavor, but Gruyère, sharp cheddar, fontina, or crumbled feta would also be delicious.
- Add breadcrumbs for a crisp topping. Sprinkle the gratin with gluten-free or regular breadcrumbs before baking, then finish under the broiler for a few minutes if you want a more golden top.
- Make it dairy-free. Use your favorite unsweetened plant-based milk and replace the cheese with a dairy-free Parmesan-style cheese or leave it off altogether.
- Make it vegan. Use plant-based milk and dairy-free cheese, and replace the butter with olive oil or vegan butter.
- For a richer gratin, substitute some or all of the milk with half-and-half or heavy cream.
- Make it ahead. Assemble the gratin earlier in the day, cover, and refrigerate. Let it sit at room temperature for a bit before baking, adding a few extra minutes to the baking time if needed.
How to Serve Chard Gratin
I love serving gratin as a side dish, but you can also pile it on tops of a slice of easy dutch oven bread or gluten free no knead bread and call it lunch! Other nice accompaniments include:
- With vegetables - Like roasted cauliflower, parmesan roasted broccoli, or baked sweet potato cubes.
- A vegetarian main - Like gluten free souffle, gluten free asparagus quiche, or vegetarian marry me chickpeas.
- At Thanksgiving - Add a big pan of chard gratin to your gluten free Thanksgiving menu!
Storing & reheating leftovers
- Fridge - Transfer any cooled leftovers to an airtight container and store in the fridge for up to for 3 days.
- To Reheat - Warm the grating in an oven-safe dish at 350F for about 10 minutes, until heated through, or heat portions in a microwave-safe bowl or plate for about 1 minute.
More Simple Vegetable Recipes
Happy baking! If you make this chard gratin, let me know! Please leave a comment below or reach out with any questions. I hope you loved it! ❤️
Chard Gratin
Ingredients
- 2 bunches chard
- 1 ½ tablespoons unsalted butter , or olive oil
- 1 onion , diced
- ½ teaspoon fine sea salt
- 2 teaspoons cornstarch
- ½ cup milk , whole, 2% milk, or non-dairy milk
- ¼ cup shredded parmesan cheese
Instructions
- Butter a baking dish and preheat the oven the 350℉. Remove the leaves from the 2 bunches chard. Bring a large pot of salted water to a boil, then add the leaves and boil for about 3 minutes, until tender. Use tongs to carefully remove.
- In a skillet or cast iron pan, melt the 1 ½ tablespoons unsalted butter over medium heat. Add the diced 1 onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Now stir in the chard NS ½ teaspoon fine sea salt and cook for about 3 minutes.
- Sprinkle the 2 teaspoons cornstarch over the mixture, stir well, then stir in the ½ cup milk. Cook for about 5 minutes, stirring occasionally. You want the mixture to thicken up a bit.
- Transfer the chard mixture to the prepared pan and sprinkle the ¼ cup shredded parmesan cheese evenly over the top. Place in the oven and bake for 25-30 minutes, until golden and bubbling and the cheese is melted. Remove from the oven and let stand for 10 minutes before serving.
Notes
- Use any kind of chard - or other greens. Rainbow, Swiss, or red chard all work beautifully here. You can also substitute sturdy leafy greens such as kale or collards, though they may need a little extra cooking time. I advice removing the stems if you use these types of greens.
- Consider the stems. Chard stems are tender and flavorful. Chop them finely and cook them along with the onion before adding the leaves to round out the gratin.
- Try a different cheese. Parmesan gives the gratin a salty, nutty flavor, but Gruyère, sharp cheddar, fontina, or crumbled feta would also be delicious.
- Add breadcrumbs for a crisp topping. Sprinkle the gratin with gluten-free or regular breadcrumbs before baking, then finish under the broiler for a few minutes if you want a more golden top.
- Make it dairy-free. Use your favorite unsweetened plant-based milk and replace the cheese with a dairy-free Parmesan-style cheese or leave it off altogether.
- Make it vegan. Use plant-based milk and dairy-free cheese, and replace the butter with olive oil or vegan butter.
- For a richer gratin, substitute some or all of the milk with half-and-half or heavy cream.
- Make it ahead. Assemble the gratin earlier in the day, cover, and refrigerate. Let it sit at room temperature for a bit before baking, adding a few extra minutes to the baking time if needed.
Paige says
You might like my swiss chard and leek gratin recipe--the leeks add some extra flavor and I prepared it with a gluten-free bechamel, but a regular old bechamel would work just as well. Its the only way I can get my mom to eat her greens!
http://www.perennial-blog.com/2011/11/swiss-chard-and-leek-gratin-with-gluten.html
EB says
Sorry you feel flat. Maybe the rain today will give you a little boost?
Anna @ the shady pine says
The day job can certainly be enough to limit the creative juices but it sounds as though you are doing wonderfully to press on. The chard gratin sounds wonderful and I would be happy to eat this any time of year!
Anne Zimmerman says
It's winter! We're all looking for inspiration. I hope you find more soon.
Stefanie says
This gratin sounds perfect for the strangely dry, crisp and sunny winter we are having here in N. CA. I have been catching up on your posts after having been away for a month. Between this one and the cabbage + white bean soup, I am set for getting back to cooking at home in my own cozy kitchen. I am inspired! (and can't wait to read your new NPR pieces soon)