Chard, Onion and Cheese Gratin

I have read many recipes for Swiss Chard or Silverbeet gratin, where the prominent ingredient is the stalk, rather than the rich green leaves.  I recently stumbled upon this recipe that I thought I would try, because it includes some of the leaves as well.  I was so thrilled with the end result, I cooked it again a couple of days later.

This gratin really is very easy to make, and the end result is a delicious cheesy gratin with the stalks providing texture, the leaves, colour, and both contributing to the wonderful flavour.

Chard, Onion and Cheese Gratin

The stalks of Swiss Chard make a gratin that is delicious and delicate in flavour, and pairs beautifully with a roast. Equally it can be served as a light meal with a fresh green salad on the side.

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 medium onion, finely sliced
  • Stalks from a large bunch of chard, washed, trimmed and thinly sliced.
  • 4 chard leaves, thinly shredded
  • 1 tbsp plain flour
  • 150 ml full-cream milk
  • 1 tbsp double cream
  • 30 g freshly grated Parmesan cheese
  • Sea Salt
  • Freshly ground black pepper

For the topping

  • 3 tbsp freshly grated Parmesan cheese
  • 2 tbsp fresh breadcrumbs

Directions

  1. Preheat oven to 180˚C
  2. Heat a saucepan over medium heat and add the oil and half the butter.
  3. Add the onion and chard stalks, place the lid on and cook over low heat for 5-10 minutes, until the onion softens.
  4. Stir in the flour, and cook for a 1 minute over medium heat. Remove the pan from the heat and stir in the milk. Bring to the boil, and then reduce heat to a simmer until the sauce has thickened. Season with sea salt and freshly ground black pepper.
  5. Stir in the chard leaves and cook for another minute or two until the leaves have wilted a little.
  6. Then stir in the Parmesan and the cream, then pour into a greased gratin dish.
  7. Mix the topping ingredients together and scatter over the top of the gratin. Dot with the remaining butter.
  8. Bake 20-25 minutes until bubbling and golden on top.

Notes:

  • This gratin can also be popped under the grill ’til golden and crispy, if short on time or oven space.
  • For a gluten free version, simply replace the flour with the same amount of gluten free flour blend.
  • Adapted from Easy Vegetarian One Pot, 2011, R Woods (ed), p159

This slideshow requires JavaScript.

 

slide1-2

Links:

Chard, Onion and Cheese Gratin

Gluten Free Four Blend

Swiss Chard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: