Gruyere Chard Gratin

By Barbara Kafka

Total Time
1 hour 20 minutes
Rating
4(10)
Notes
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Featured in: In Chard, The Glory Lies in The Green

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Ingredients

Yield:4 servings
  • 1pound white chard stems, trimmed and cut in ¾-inch pieces (4 cups)
  • 3large eggs
  • 1½cups heavy cream
  • ¾teaspoon kosher salt
  • 8grinds fresh black pepper
  • ½cup grated Gruyere cheese
  • 1teaspoon butter to grease pan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

487 calories; 43 grams fat; 26 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 15 grams protein; 632 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place rack in lowest level of oven. Heat oven to 450 degrees.

  2. Step 2

    Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 minutes. Strain in a colander, then run under cold water to refresh. Leave stems in the colander for 10 to 15 minutes to drain.

  3. Step 3

    Meanwhile, in a medium bowl, combine the eggs, cream, salt, pepper and cheese. Add drained stems. Mash together by hand until very well combined.

  4. Step 4

    Grease a 9-inch glass pie pan. Scrape mixture into pan with a rubber spatula. Bake for 35 minutes, until top is golden brown. Remove, and cool for 5 minutes. Serve warm.

Ratings

4 out of 5
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Cooking Notes

UKRSF

This was absolutely delicious. I added about half a cup of sliced leeks but otherwise made the recipe as directed. It was rich and custardy, and a great way to use up chard stems.

Paul

For some reason I decided to sort of mash up Barbara Kafka's chard gratin and Florence Fabricant's chard casserole. Made the casserole up to adding gruyere, then added half of it. Then mixed 3 eggs, 2T cream 1/3 cup 1 pct milk with rest of gruyere. Mixed all in buttered casserole topped with 2T gruyere 33 minutes at 350. Ugly but super delicious. Next time will add a little more gruyere and a few halved cherry tomatoes on top for better color.

UKRSF

This was absolutely delicious. I added about half a cup of sliced leeks but otherwise made the recipe as directed. It was rich and custardy, and a great way to use up chard stems.

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