There is a certain high-end steakhouse in town that serves a delicious swiss chard gratin, and I may or may not have an “in” with someone there who told me how to make it.
But it’s no secret this is an amazing recipe that requires very few ingredients, can be prepped the night before, and is absolutely PACKED with flavor. Like ratatouille, assembly is a labor of love, but once you get in the swing of things it will go quickly.
1 bunch swiss chard
1 pound potatoes, washed well
1 cup heavy cream
1/2 stick butter
4-5 cloves garlic
1 sweet yellow onion
1 cup grated parmesan cheese (large grate)
pinch red pepper flakes
sea salt and fresh cracked pepper
dash of sherry (optional)
- Preheat oven to 350 F. Liberally butter the bottom and sides of a casserole dish, or multiple single-serve ramekins.
- Wash chard well and pat dry. Remove tough stems and reserve for another use. Finely chop chard leaves. Dice garlic and onions finely.
- Heat 2 TBS butter in a large saute pan over medium-low heat until melted. Add chard, onions, garlic, and red pepper flake and saute until onion is translucent and fragrant. Add salt and pepper and dash of sherry if using. Remove from heat and set aside.
- Grate parmesan cheese using the large-holed size of a box grater or food processor. Set aside.
- Using a mandolin or a very sharp knife, cut potatoes in paper-thin slices.Store in a bowl filled with ice water to prevent browning while you assemble the gratin.
- Begin by adding a single layer of potatoes to the bottom of the casserole dish. Top with a small amount of sauteed chard mix. Add another single layer of potatoes. Drizzle potatoes with a few TBS of heavy cream and sprinkle parmesan cheese on top. Add a dash of salt and pepper.
- Continue with the pattern: potatoes, chard, potatoes, cream & parmesan, salt & pepper, potatoes until casserole is roughly 2 inches thick. End with a layer of parmesan. Don’t make it much thicker of it will take a long time to cook through.
- Cover and bake for 30 min to an hour, or until a knife inserted in the center of the gratin meets little resistance. The time it takes to took depends on the thickness of the potatoes, the size of the casserole dish, and the depth of the gratin.
- When the gratin is cooked through, uncover and brown for 5-10 minutes. Let cook for a few minutes before serving.
- Gratin can be assembled ahead of time (or the night before), but add 15 minutes to cooking time.