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. It's also delicious as the star of a light meal served with a fresh green salad on the side.
Category: Side Dish, Starter
Keyword: Gratin, Silverbeet, Swiss Chard
Quantity: 4 serves
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion finely sliced
- Stalks from a bunch of chard washed, trimmed and thinly sliced.
- 4 large chard leaves thinly shredded
- 1 tbsp plain flour
- 200 ml full-cream milk
- 2 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
Preheat oven to 180˚C
Heat a saucepan over medium heat and add the oil and half the butter.
Add the onion and chard stalks, place the lid on and cook over low heat for 5-10 minutes, until the onion softens.
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.
Stir in the chard leaves and cook for another minute or two until the leaves have wilted a little.
Then stir in the Parmesan and the cream, then pour into a greased gratin dish.
Mix the topping ingredients together and scatter over the top of the gratin. Dot with the remaining butter.
Bake 20-25 minutes until bubbling and golden on top.
- 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 and use gluten free breadcrumbs.
- Adapted from Easy Vegetarian One Pot, 2011, R Woods (ed), p159