This leek and Swiss chard gratin is easy to make and wonderfully comforting, smothered in a delicious cheesy sauce. A side dish that steals the show (or, as I did, devour it for lunch).

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I've come to love getting a big old box of vegetables delivered every other week. It's a great way to help me cook both seasonally and using local ingredients as far as possible. Plus, it gives you a few things you might not otherwise cook with to try.

Now and again, though, there are things that I do basically like that I find myself thinking I need a new way to cook. I'm not someone who can eat the same few things in rotation. I've grown to know the kids do have favorites we have a lot, for ease.

Leek and Swiss chard gratin close up in skillet

But I need to have a bit of variety, too. Sometimes that just means I need to have a few ways to use most ingredients to save getting bored of them.

Chard is one of those ingredients where I do like it, and it's nice to add to curries and a few other things like soups and salads, but I was feeling like something a bit different last time it was in my box.

This leek and Swiss chard gratin was my alternative way of using it, but that ended up being a side dish that was the star of our meal.

Leek and Swiss chard gratin with spoonful taken from it resting on top of rest

The chard wilts down and loses any bitterness it may have in amongst the cheese sauce with the additional sweetness from the leeks. The whole thing just melts in your mouth but with a delicious flavor that's both comforting and warming.

We had it alongside some parmesan-crumbed chicken and rutabaga fries (I'll try to remember to share them sometime soon as well) and certainly something like grilled meat is a perfect accompaniment to this dish. It would also pair nicely with various comforting veg-heavy dishes like twice baked butternut squash.

See, already, I am thinking of this leek and Swiss chard gratin as the thing you need to pair something with, rather than the other way round, it was that tasty.

grated cheese on top of gratin before baking

How to make leek and Swiss chard gratin

This dish is very easy to make and uses only one pan. That's partly thanks to me resurrecting the technique I used for my turkey/chicken, leek and mushroom crepe filling that makes the sauce in with the cooked vegetables.

It really does also magically seem to lead to less issues with lumps than a regular way of making sauce as an extra bonus. Then after a few minutes on the stove, it's finished off in the oven and that's it.

We will definitely be having this again and adding it to the 'things to do with chard' list. Even if you are not sure about chard, I would still suggest you give it a go, as it really is very tasty and may surprise you, the flavors are so mellow.

You could also probably easily swap out the chard for spinach, if you prefer. Just be aware spinach will wilt quicker so you may want to adjust timing. Don't skip the leek, though, as it adds a great depth of flavor and slight sweetness that is part of why it is so much more than a plain old side.

side view of part of dish with leek and Swiss chard gratin

It might not look all that pretty when it is served up, but this leek and Swiss chard gratin makes up for anything it is lacking in looks with flavor. I hope you'll give it a try and agree.

Try these other Swiss chard recipes:

Chard couscous stuffed fish
Catalan-style sauteed Swiss chard with raisins and pine nuts
Chard pesto and mozzarella orzo bake
Plus get more side dish recipes in the archives.

Print Recipe

5 from 4 votes

Leek and Swiss chard gratin

An easy, comforting side that goes with a range of mains (or eat as lunch for 1!)

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings: (as side)

Calories: 259kcal

Author: Caroline's Cooking

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Ingredients

5 ½ oz chard (5 ½oz is leaves from 1 bunch, approx 11oz/300g before removing stems but will vary)
1 leek small
¾ tablespoon butter
½ tablespoon flour
¾ cup milk
¼ cup parmesan grated, loosely packed
¼ cup gruyere grated

Instructions

Preheat oven to 425F/220C.
Slice the chard leaves into relatively thin strips, cutting longer pieces in half, and leek in thin rings.
In a small skillet/frying pan that is safe to go in the oven, melt ½ tbsb of the butter over a medium heat and add the leeks.
Break up the rings and cook for around 5mins until they are starting to brown slightly.
Add the remaining butter then add the flour and mix through well.
Reduce the temperature a little then add the milk about ¼ cup at a time, stirring in well. Once all the milk is added, add the two cheeses and mix through, reserving a little to put on top.
Add the chard a handful or two at a time and allow it to wilt in the sauce, it will darken and go limp after a couple minutes. Keep adding the rest, folding over the wilted chard below to help soften the chard you just added.
Put the last little bit of cheese on top and place the pan in the oven for 15-20min until lightly brown on top. Serve immediately.

Nutrition

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See all the other comforting meatless ideas:

Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
Baked Mushroom Fettuccine by Delaware Girl Eats
Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
Greens and Pea Manicotti by Food Lust People Love
Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
Roasted Vegetable Lasagna by A Day in the Life on the Farm
Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess

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This leek and Swiss chard gratin is easy to make and wonderfully comforting, smothered in a delicious cheesy sauce. A side dish that steals the show. It also makes a great easy vegetarian lunch as well. #chard #gratin #vegetarian

This was first shared in Feb 2015, now re-shared with a couple updates, including photos.