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Swiss Chard Gratin

Swiss Chard Gratin

Get Ready

Servings: Serves 8 to 10

Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

You can make this recipe ahead through Step 4; cover and refrigerate for up to one day.
Salt and pepper
4 lb. Swiss or rainbow chard
3 Tbsp. unsalted butter
1 onion, chopped
1 lb. cremini mushrooms, trimmed and sliced into 1/2"-thick pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
3 Tbsp. flour
1 cup half-and-half
1 cup shredded Gruyere cheese
3/4 cup panko breadcrumbs
1/4 cup toasted and skinned hazelnuts, chopped (optional)
1/4 cup grated Parmesan cheese

directions:

1. Place a rack in upper-middle of oven and heat to 425 degrees. Bring a large pot of salted water to a boil. Remove stems from chard (discard or reserve for another use) and wash leaves. Add half of the chard leaves to boiling water and cook until tender, 3 to 5 minutes. Transfer to a colander to drain and rinse with cold water until cool enough to handle; transfer to a large bowl and repeat with remaining half of chard. Gently squeeze out any excess liquid from chard and coarsely chop; set aside.
2. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add mushrooms and continue to cook, stirring occasionally, until liquid releases and evaporates, 10 to 12 minutes. Add garlic and red pepper flakes and cook 30 seconds, stirring constantly.
3. Add cooked chard, stirring well to combine. Stir in flour and cook 2 to 3 more minutes. Add half-and-half to pot and simmer until mixture is thickened, about 2 minutes. Remove pot from heat and stir in Gruyere. Season with salt and pepper to taste and transfer mixture to a 2-quart baking dish; set aside.
4. Melt remaining 1 tablespoon butter in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly toasted, about 3 minutes. Transfer to a bowl and let cool 5 minutes; stir in hazelnuts (if using) and Parmesan.
5. Sprinkle breadcrumb mixture evenly over chard and bake until edges are bubbling and breadcrumbs are golden brown, 15 to 20 minutes. Let cool slightly before serving.
Source: Hannaford fresh Magazine, December 2018

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Quantity Ingredients coupon
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Salt and pepper  
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4 lb. Swiss or rainbow chard  
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3 Tbsp. unsalted butter  
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1 onion, chopped  
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1 lb. cremini mushrooms, trimmed and sliced into 1/2"-thick pieces  
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3 garlic cloves, minced  
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1/4 tsp. red pepper flakes  
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3 Tbsp. flour  
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1 cup half-and-half  
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1 cup shredded Gruyere cheese  
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3/4 cup panko breadcrumbs  
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1/4 cup toasted and skinned hazelnuts, chopped (optional)  
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1/4 cup grated Parmesan cheese  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 to 10
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 6 g (30%)
Cholesterol 30 mg (10%)
Sodium 480 mg (20%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 5 g (20%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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