Swiss chard and Gruyère cheese gratin

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The Ingredient

The Ingredient

“No part of the rainbow chard goes to waste in this comforting, cheesy gratin. Not only do the colored stalks brighten up the dish, they add a juicy crunch to contrast the silky leaves!”

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g Swiss chard
750 g onions
3 cloves garlic
250 g baguettes (stale)
3 tbsp olive oil
400 ml vegetable broth
200 g Gruyère cheese
pepper
salt
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • box grater
  • frying pan
  • cooking spoon
  • paper towels
  • plate
  • baking dish

Nutrition per serving

Cal
1100
Protein
40g
Fat
57g
Carb
93g

Step 1/4

Preheat oven to 200℃/390°F. Wash the chard and shake it dry, slice off the chard stems, trim and string the stems, then chop roughly. Chop leaves to large strips. Finely dice the onions and mince the garlic. Cut the bread into large cubes. Grate Gruyére cheese and set aside.
  • 500 Swiss chard
  • 750 onions
  • 3 cloves garlic
  • 250 baguettes (stale)
  • 200 Gruyère cheese
  • oven
  • knife
  • cutting board
  • box grater

Preheat oven to 200℃/390°F. Wash the chard and shake it dry, slice off the chard stems, trim and string the stems, then chop roughly. Chop leaves to large strips. Finely dice the onions and mince the garlic. Cut the bread into large cubes. Grate Gruyére cheese and set aside.

Step 2/4

Heat a tablespoon of oil in a frying pan, add the cubed baguette, and fry on medium-high heat on all sides until golden. Season with salt and pepper. Remove the bread from the pan and leave on a plate lined with kitchen towel to soak up excess oil.
  • 1 tbsp olive oil
  • salt
  • pepper
  • frying pan
  • cooking spoon
  • paper towels
  • plate

Heat a tablespoon of oil in a frying pan, add the cubed baguette, and fry on medium-high heat on all sides until golden. Season with salt and pepper. Remove the bread from the pan and leave on a plate lined with kitchen towel to soak up excess oil.

Step 3/4

Add remaining oil to the pan and sauté the onions and garlic on medium heat for approx. 4 min. Add chard stems and sauté approx. 2 min. more. Next, add chopped chard leaves and sauté until just wilted, approx. 4 min. Season well with salt and pepper, add some vegetable broth, and stir well until evaporated. Remove from heat.
  • 2 tbsp olive oil
  • 50 ml vegetable broth

Add remaining oil to the pan and sauté the onions and garlic on medium heat for approx. 4 min. Add chard stems and sauté approx. 2 min. more. Next, add chopped chard leaves and sauté until just wilted, approx. 4 min. Season well with salt and pepper, add some vegetable broth, and stir well until evaporated. Remove from heat.

Step 4/4

Place most of the baguette pieces into a baking dish, reserving some for the top layer. Add the sautéed chard, remaining vegetable broth, reserved baguette pieces, and finish with grated Gruyère cheese. Transfer to the oven, preheated to 200°C/390°F, and bake for 15 – 20 minutes, or until the cheese on top is melted and golden. Serve hot and enjoy!
  • 350 ml vegetable broth
  • oven
  • baking dish

Place most of the baguette pieces into a baking dish, reserving some for the top layer. Add the sautéed chard, remaining vegetable broth, reserved baguette pieces, and finish with grated Gruyère cheese. Transfer to the oven, preheated to 200°C/390°F, and bake for 15 – 20 minutes, or until the cheese on top is melted and golden. Serve hot and enjoy!