Creamed Chard Gratin with Breadcrumbs
Creamed Chard Gratin with Breadcrumbs
Ingredients
For the Creamed Chard
- 2 pounds Swiss chard, stems removed and chopped, leaves roughly chopped
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an 8x8 inch baking dish or a similar sized gratin dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a boil. Add the chopped chard stems and cook for 3-4 minutes until slightly tender. Add the chopped chard leaves and cook for another 2-3 minutes, until wilted and tender. Drain well and squeeze out as much excess water as possible using a clean kitchen towel or paper towels. Roughly chop the chard further if desired.
⏱️ 10 min
- 3
In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the onion and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux.
⏱️ 2 min
- 6
Gradually whisk in the warmed whole milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, until the sauce comes to a gentle simmer and thickens further, about 3-5 minutes.
⏱️ 5 min
- 7
Remove the skillet from the heat. Stir in the freshly grated nutmeg, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 8
Add the squeezed and chopped chard to the cheese sauce, stirring until thoroughly combined.
⏱️ 2 min
- 9
Transfer the creamed chard mixture to the prepared baking dish. Smooth the top with a spoon.
⏱️ 2 min
- 10
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted unsalted butter. Sprinkle the buttered breadcrumbs evenly over the top of the chard mixture. You can also sprinkle a little extra Parmesan cheese over the breadcrumbs if desired.
⏱️ 2 min
- 11
Bake for 20-25 minutes, or until the gratin is bubbly around the edges and the breadcrumbs are golden brown and crispy. If the topping browns too quickly, you can loosely tent it with foil.
⏱️ 25 min•🌡️ 375
- 12
Let the gratin rest for 5 minutes before serving. This allows the sauce to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamed Chard Gratin with Breadcrumbs
For the Creamed Chard
- 2 pounds Swiss chard, stems removed and chopped, leaves roughly chopped
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an 8x8 inch baking dish or a similar sized gratin dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a boil. Add the chopped chard stems and cook for 3-4 minutes until slightly tender. Add the chopped chard leaves and cook for another 2-3 minutes, until wilted and tender. Drain well and squeeze out as much excess water as possible using a clean kitchen towel or paper towels. Roughly chop the chard further if desired.
⏱️ 10 min - 3
In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the onion and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux.
⏱️ 2 min - 6
Gradually whisk in the warmed whole milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, until the sauce comes to a gentle simmer and thickens further, about 3-5 minutes.
⏱️ 5 min - 7
Remove the skillet from the heat. Stir in the freshly grated nutmeg, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 8
Add the squeezed and chopped chard to the cheese sauce, stirring until thoroughly combined.
⏱️ 2 min - 9
Transfer the creamed chard mixture to the prepared baking dish. Smooth the top with a spoon.
⏱️ 2 min - 10
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted unsalted butter. Sprinkle the buttered breadcrumbs evenly over the top of the chard mixture. You can also sprinkle a little extra Parmesan cheese over the breadcrumbs if desired.
⏱️ 2 min - 11
Bake for 20-25 minutes, or until the gratin is bubbly around the edges and the breadcrumbs are golden brown and crispy. If the topping browns too quickly, you can loosely tent it with foil.
⏱️ 25 min•🌡️ 375 - 12
Let the gratin rest for 5 minutes before serving. This allows the sauce to set slightly.
⏱️ 5 min