Swiss Chard Gratin Recipe from The Herbfarm Restaurant

Swiss chard gratin is an elegant, comforting side that pairs beautifully with pork chops, roasted meats, or a couple of eggs for a simple supper. It’s an excellent way to use a bounty of chard quickly, turning leafy greens into a creamy, cheesy bake with a crunchy topping.

Why we love this recipe

This gratin is cozy and refined at once. Highlights include:

• Packed with nutrient-dense leafy greens
• Folded into a smooth, herb-flecked béchamel
• Layered with nutty gruyere and sharp pecorino
• Finished with a crisp, golden breadcrumb topping

This version was first shared in 2009 and is inspired by a memory of a recipe from The Herbfarm Cookbook by Jerry Traunfeld. The post has been clarified over the years, but the essence of the recipe remains the same.

What you’ll need

At a glance: fresh chard, aromatics, dairy to make the béchamel, herbs, cheese, and breadcrumbs.

• This recipe uses two pounds of chard—any variety will work: Swiss, rainbow, or red.
• Gruyere complements the béchamel and chard, but you can substitute a milder Swiss or cheddar if you prefer. If vegetarian rennet is important, check the label on the gruyere.
• Breadcrumbs can be fresh, dried, or panko; use gluten-free breadcrumbs to make the dish gluten-free.
• A shallot is pictured, but a yellow onion is an easy swap.

How to make it

The process is straightforward: sauté and steam the chard, make a béchamel, combine, top with cheese and breadcrumbs, then bake until golden.

Cook the chard

Prepare the chard by slicing leaves and stems, then soften with aromatics.

1. Sauté shallot and garlic in olive oil until softened.
2. Slice chard leaves into ribbons and stems into pieces; add to the pan in batches if needed.
3. Cover and steam the chard until tender and reduced in volume.
4. Drain and press out any excess liquid.

Make the béchamel and bake the gratin

Make a simple béchamel, fold in the chard, top with cheese and breadcrumbs, and bake until bubbly and browned.

1. Melt butter, whisk in flour, and cook briefly until foamy. Whisk in milk and herbs.
2. Bring to a boil, then simmer until the sauce thickens to coat a spoon. Stir in most of the gruyere.
3. Add the drained chard, stirring to combine thoroughly.
4. Spread the mixture in an ovenproof dish, top with remaining gruyere, pecorino or parmesan, and breadcrumbs, then bake until golden and bubbling.

Expert tips and FAQs

How to serve it

Serve the gratin alongside:

• Pork chops or roasted meats
• Poached or fried eggs for a hearty breakfast or brunch

More favorite ways to use chard

• In a savory galette
• As a substitute for beet greens with bacon and feta
• Instead of collards in sturdy green wraps

4.73 from 11 votes

Swiss Chard Gratin

By Carolyn Gratzer Cope

Serve this gratin as a side to meat or topped with eggs for a simple main. It’s rich, herb-forward, and comforting.

Prep: 30 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 8

Ingredients

• 1 tablespoon olive oil
• 1 large shallot, finely diced
• 5 cloves garlic, chopped
• 2 pounds (900 grams) chard, any variety
• 1 teaspoon fine sea salt, divided
• 2 tablespoons (28 grams) butter
• 2 tablespoons (15 grams) flour
• 2 1/2 cups (590 ml) whole milk
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• ¼ teaspoon freshly ground black pepper
• 2 cups (200 grams) shredded Gruyere cheese, divided
• ½ cup (60 grams) grated parmesan or pecorino
• ½ cup (60 grams) breadcrumbs (fresh, dried, or panko)

Instructions

Prepare and cook the chard

• Preheat the oven to 375°F (190°C) with a rack in the center.
• Slice chard leaves into 1½-inch ribbons and stems into pieces. Wash and drain but do not dry fully.
• Heat olive oil in a large lidded pot over medium heat. Sauté shallot and garlic until softened but not browned.
• Add chard in batches if necessary with ½ teaspoon of the salt, cover tightly, and steam until wilted and reduced to less than half its original volume.
• Drain the chard in a colander, pressing out excess liquid.

Make the sauce

• Melt butter in the same pan over medium heat, add the flour and cook, whisking, for about a minute until foamy but not browned.
• Pour in the milk, add rosemary, thyme, remaining ½ teaspoon salt, and pepper.
• Bring to a boil, then reduce to a vigorous simmer and cook, whisking frequently, until the sauce thickens, about 5 minutes.
• Remove from heat and stir in 1½ cups of the Gruyere.
• Stir the sautéed, drained chard into the sauce until evenly combined.

Assemble and bake the gratin

• Transfer the chard and sauce to a baking dish if needed. Sprinkle the remaining Gruyere, the parmesan or pecorino, and the breadcrumbs evenly over the top.
• Bake about 45 minutes, until the sauce is bubbly, the cheese melted, and the topping browned.

Notes

1. If you have a stovetop-to-oven pan with a lid you can cook and bake in the same vessel. Otherwise, transfer to a baking dish before baking.
2. Use yellow onion in place of shallot if desired.
3. Substitute some or all of the chard with other sturdy greens like kale, collards, mustard, or turnip greens; omit stems for kale or collards.
4. When draining the chard, reserve the liquid for adding to a broth-based soup if you like.
5. Gruyere adds a distinctive flavor; substitute another Swiss or cheddar if preferred. Check labels if you require vegetarian cheese.
6. Use fresh, dried, or panko breadcrumbs; swap in gluten-free breadcrumbs to keep the dish gluten-free.

This recipe was adapted from The Herbfarm Cookbook and has been updated for clarity while preserving the original approach.

Nutrition

Calories: 273kcal, Carbohydrates: 13.9g, Protein: 15.2g, Fat: 18.2g, Fiber: 2.7g

Nutrition information is an approximation.

Additional Info

Course: Vegetarian Bakes

Cuisine: French

P.S. Here’s the original text of this post from 2009.

And now, a word from your oven in July. Srsly.

Okay—this is a playful aside from the original post. The author reminisces about summer cooking, the role of the oven, and favorite cookware and recipes. It’s a lighthearted moment that reflects the affection many home cooks feel for their kitchen gear and the dishes they return to season after season.