Swiss Chard Gratin

I remember the smell first. Nutty, warm cheese melting over something green and slightly bitter, something soft underneath – like potatoes, maybe, or that silky kind of chard that looks like a bouquet you pulled from a garden just after rain. Gratin de blettes, this French-Swiss chard gratin, isn’t flashy. It’s quiet, actually, like something a grandmother would make while humming, using up leftover bits and turning them into dinner. Still, every time I make it, I stop and just breathe it in for a second. It smells like comfort… like Sunday.

Why You’ll Crave It

• That golden, bubbling top – crispy in all the right places, creamy underneath? Irresistible.
• Swiss chard, when cooked like this, loses its bitterness and soaks up all the flavor from the cheese and cream.
• A pinch of nutmeg adds that little whisper of depth – you won’t know it’s there exactly, but you’ll miss it if it’s not.
• It’s just as good (maybe better?) the next day, warmed up and eaten straight from the dish.
• You can serve it alongside pretty much anything – roast chicken, a slab of sourdough, even spooned over pasta.

The first time I made this, I forgot the salt… but somehow, it still disappeared before I had seconds.

What You’ll Need

• Swiss Chard: 500 grams of fresh, leafy chard – stems and leaves both, they behave so differently and that’s the beauty.
• Potatoes: 300 grams of firm potatoes – peeled and sliced very thin, they soak up flavor like sponges.
• Cream: 250 milliliters, heavy cream ideally – it hugs everything in softness.
• Grated Cheese: 150 grams, Gruyère if you can, but Comté or even a creamy Emmental works too – grated finely.
• Garlic: 2 cloves, minced – not too much, just enough to leave a hint.
• Nutmeg: Just a pinch – fresh grated if you can, but even ground is fine.
• Olive Oil: 2 tablespoons – for cooking and the dish itself.
• Salt: To taste – but taste as you go. The cheese adds plenty.
• Pepper: Fresh ground is best – use generously.

Easy How-To

Wash and Prep the Chard

First, rinse everything. Chard tends to hold onto garden grit. Strip the leaves from the thickest parts of the stems. Chop both – stems into little pieces, leaves into rough ribbons.

Blanch It

Boil a big pot of salted water, toss the stems in first for a few minutes, then the leaves. About 5 minutes total – just enough to soften everything. Drain well, press out extra liquid.

Sauté the Base

Warm olive oil in a pan, gently cook the garlic (don’t let it brown), then stir in the chard. Let it sizzle softly for a few minutes – it’s about layering flavor, not rushing.

Deal With the Potatoes

Peel and slice the potatoes paper-thin. A mandolin helps if you have one, but a knife works too. They’ll bake up creamy in the oven, so don’t worry if they’re not perfect.

Mix the Sauce

Whisk together the cream, a good grind of black pepper, salt, and your pinch of nutmeg. Nothing complicated – the flavors are simple, so each one matters.

Layer It All

Grease your baking dish. Start with a layer of potatoes, then spoon over some chard, a bit of the creamy sauce, and a sprinkle of cheese. Keep going. You want cheese on top, always.

Bake Until Gorgeous

Into the oven at 180°C (350°F), uncovered. Bake for about 30 minutes – maybe a little more. The top should be golden and bubbling, and the edges will look a little crisp and browned.

Good to Know

• If your chard seems especially tough, give the stems a minute or two longer when boiling.
• No cream? A mix of milk and a knob of butter can do in a pinch – it won’t be quite as rich, but still delicious.
• I’ve eaten cold leftovers, straight from the dish with a spoon. Not proud. But yes, it holds up.

Serving Ideas

• Goes beautifully with roast chicken, grilled sausages, or even a poached egg on top if you’re making it lunch.
• Serve as a vegetarian main with a crisp green salad and good bread.

Top Tricks

• Season the cream mixture well – uncooked potatoes need a fair bit, and cheese alone won’t save you.
• Let it rest 10 minutes before serving – it sets more, and flavors deepen as it cools just slightly.

Frequently Asked Questions

Can I use spinach instead of Swiss chard?

Yes, though spinach doesn’t need to be blanched as long. And it wilts more, so you’ll need more of it – maybe double.

Do the potatoes have to be pre-cooked?

No, as long as they’re sliced thin. The cream will cook them through during baking.

Is this gratin gluten-free?

Yes, as written – no flour needed. Just check your cheese (some pre-shredded brands sneak in starch).

Can I make it ahead?

Absolutely. Assemble it, cover tightly, and chill. Then bake fresh – you might need a few extra minutes if it’s cold from the fridge.

What cheese swaps can I try?

Gruyère’s my favorite, but sharp cheddar, aged provolone, or even a little blue cheese can bring their own personality.