Our Swiss chard gratin is a comforting spring dish packed with green goodness. If you crave the indulgence of something like a cauliflower cheese, or perhaps you loved our recipe for baby leek gratin, you’re sure to enjoy our Swiss chard gratin. It’s a lighter, lower-cal alternative to the other recipes but you still get a good cheesy flavour from the grated Parmesan and a gooey texture. At only 52 calories per serving, you will be impressed with how much flavour results when just five ingredients are combined! The Swiss chard gratin only takes 15 minutes to cook and is an easy side for your roast dinners that takes minimal effort. Swiss chard is also sometimes referred to simply as chard. It has large crinkly green leaves and can have white, dark green or red stems. The leafy bits of Swiss chard are very similar to spinach leaves and can be cooked in the same way. Try adding the chard leaves to pasta bakes and sauces to boost your vegetable intake! You could also bulk out this Swiss chard gratin with some extra spinach leaves if you’ve got some leftover in your fridge. We served the Swiss chard gratin alongside our stuffed pork belly, roasted fennel and carrots and rosemary roasted potatoes with feta cheese.
- 1 bunch swiss chard, washed and dried
- 150ml cream
- 1tsp Dijon mustard
- 20g grated Parmesan
- grated nutmeg
Preheat the oven to 180C, Gas 4. Toss the chard with the cream, mustard and Parmesan and nutmeg.
Place in a roasting tin or oven-proof dish and bake for 10-15mins until cooked through and the cheese is golden.
Top tip for making Swiss chard gratin
If you can’t find Swiss chard use spinach instead but reduce the cooking time as it will wilt much quicker than chard.