Chard Gratin -

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Chard Gratin

My easy chard gratin is a naturally gluten-free, vegetarian side dish made with fresh chard, onion, cheese, and milk. Perfect for fall and winter.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 83kcal

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.

Adapted from Alice Waters' The Art of Simple Cooking

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.