Tested till perfect Swiss Chard Gratin

Swiss Chard Gratin

Tired of potatoes? Try this delicious twist on your family's favourite veggie with dinner tonight.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2008

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 1 1potatopotatoes, (5 oz/150 g), peeled and quartered
  • 2 tbsp 2tbspbutter
  • 1/4 cup 1/4cupdiced onion
  • 1 1garlic clovegarlic cloves, minced
  • 1/4 cup 1/4cupall-purpose flour
  • 1-3/4 cups 1-3/4cupsmilk
  • 1/4 tsp 1/4tspcayenne pepper
  • 1 1pinch salt
  • 1 1pinch pepper
  • 1 1pinch nutmeg
  • 1/3 cup 1/3cupshredded Gruyere cheese
  • 3 tbsp 3tbspgrated Parmesan cheese
  • 2-1/2 cups 2-1/2cupsshredded Swiss chard
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In small saucepan of boiling salted water, cook potato until tender, 10 to 12 minutes. Drain and let cool for 5 minutes. Thinly slice and overlap in greased 3-cup (750 mL) shallow gratin dish.

Meanwhile, in small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. Stir in flour; cook for 1 minute. Whisking constantly, add milk, 1/2 cup (125 mL) at a time. Whisk in cayenne pepper, salt, pepper and nutmeg. Reduce heat to low; simmer, whisking occasionally, until thickened, 5 to 7 minutes. Stir in Gruy? and Parmesan cheeses.

Pour 1/2 cup (125 mL) sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in 400°F (200°C) for 20 to 25 minutes or until bubbly and browned.

Nutritional Information Per serving: about

cal 475 pro 21g total fat 25g sat. fat 15g
carb 43g fibre 3g chol 77mg sodium 657mg

% RDI:

calcium 53 iron 16 vit A 41 vit C 25
folate 25
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