Living Harvest Gardens
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Creamy Rainbow Chard Gratin

Chard baked under cream, garlic, and gruyere with a crisp breadcrumb top until silky and golden.

  • Serves6
  • Prep20 min
  • Cook30 min
  • LevelMedium
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Ingredients

  • 2 bunches rainbow chard, stems and leaves separated
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • 1 cup gruyere cheese, grated
  • 3/4 cup breadcrumbs
  • 2 tbsp butter
  • 3/4 tsp kosher salt
  • 1/4 tsp ground nutmeg

Method

  1. Heat the oven to 400°F (205°C) and butter a baking dish.
  2. Slice the stems and blanch them in boiling water 4 minutes, then add the chopped leaves for the last minute and drain well.
  3. Melt the butter with the garlic, stir in the cream, salt, and nutmeg, and warm it through.
  4. Fold the drained chard into the cream and spread it in the dish.
  5. Top with the grated gruyere and breadcrumbs.
  6. Bake 20 to 25 minutes until bubbling and golden on top.

Notes

Chard’s mild, faintly beet-sweet leaves turn silky under cream, which suits its gentle flavor better than a harsh green would. Cook the crisp stems a little longer than the leaves so they bake up tender all the way through and never crunch against the soft topping.

Made with