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
Style:
Australian
Keyword:
Gratin, Silverbeet, Swiss Chard
Quantity: 4 serves
Ingredients
- 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
Instructions
-
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.
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 and use gluten free breadcrumbs.
- Adapted from Easy Vegetarian One Pot, 2011, R Woods (ed), p159
