Swiss Chard and Leek Gratin Recipe

Name: Swiss Chard and Leek Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Swiss chard, large stems discarded; 3 tablespoons extra-virgin olive oil; 6 medium leeks, white and tender green parts only, sliced 1/4 inch thick; Salt; 3 garlic cloves, minced; 6 tablespoons unsalted butter; 2/3 cup all-purpose flour; 1 quart whole milk; 1/2 cup shredded Gruyere cheese; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/4 teaspoon freshly grated nutmeg; Freshly ground pepper

Servings: persons

3 pounds Swiss chard, large stems discarded
3 tablespoons extra-virgin olive oil
6 medium leeks, white and tender green parts only, sliced 1/4 inch thick
Salt
3 garlic cloves, minced
6 tablespoons unsalted butter
2/3 cup all-purpose flour
1 quart whole milk
1/2 cup shredded Gruyere cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper

1
In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute.
2
Drain the chard, squeeze dry and chop it.
3
Heat the oil in the pot.
4
Add the leeks and a pinch of salt.
5
Cover and cook over moderately low heat, stirring, until tender, 7 minutes.
6
Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes.
7
Add the chard, season with salt and remove from the heat.
8
Preheat the oven to 425.
9
Butter a 10-by-15-inch baking dish.
10
In a large saucepan, melt the butter.
11
Stir in the flour over moderate heat to form a paste.
12
Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken.
13
Repeat two more times with the remaining milk.
14
Bring the sauce to a boil, whisking constantly.
15
Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes.
16
Whisk in the cheeses and the nutmeg; season with salt and pepper.
17
Mix the sauce into the leeks and chard.
18
Season with salt and pepper.
19
Transfer the mixture to the prepared baking dish.
20
Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top.
21
Let rest for at least 10 minutes before serving.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds Swiss chard, large stems discarded, 3 tablespoons extra-virgin olive oil, 6 medium leeks, white and tender green parts only, sliced 1/4 inch thick, Salt, and more.

Yes, Swiss Chard and Leek Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swiss Chard and Leek Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions