Creamy Swiss Chard Gratin

Active Time:

50 mins

Total Time:

1 hr 20 mins

Yield:

10 servings

A riff on creamed spinach, this cheesy Swiss chard gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano brings richness and depth to the béchamel. Store-bought gnocchi helps this gratin come together in a flash, and toasting it in butter adds a compelling crunch.

Frequently asked questions

How do you prepare Swiss chard to eat?

One of the easiest ways to prepare Swiss chard is by quickly blanching it in salted boiling water, then sautéeing it with olive oil, garlic, lemon, salt, and pepper. If you want to serve it raw for a salad, massage it with lemon juice or a light Dijon vinaigrette, which will soften the leaves and cut its sometimes bitter flavor.

How do you get the bitterness out of Swiss chard?

Blanching or braising Swiss chard can help cut its bitter flavor. Whether served raw or cooked, tossing this dark leafy green with lemon juice, salt, and spices can also make it more palatable. In this recipe, it’s enveloped with a sharp, rich Mornay sauce and starchy gnocchi, both of which offset its bitterness.

How is gnocchi supposed to be cooked?

Gnocchi can be gently boiled, baked, or seared in a skillet. These soft, pillowy dumplings can easily overcook, so keep a close eye on them no matter which cooking method you use.

Notes from the Food & Wine Test Kitchen

When sautéeing the gnocchi, it’s important not to overcrowd the pan; otherwise the gnocchi will steam instead of browning evenly. Cook the gnocchi in batches and keep the crispy ones on a sheet tray in a warm oven while you finish the rest.

Make ahead

The Swiss chard gratin can be prepared through step four and refrigerated, covered, for up to four hours. Let stand at room temperature for 30 minutes, then proceed with step five.

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Ingredients

1 1/2 pounds Swiss chard (about 3 bunches)
1/4 cup unsalted butter, divided
1/4 cup extra-virgin olive oil, divided
2 (12-ounces) packages refrigerated potato gnocchi (such as Giovanni Rana Skillet Gnocchi), divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 large red onion (about 12 ounces), thinly sliced (about 2 1/2 cups)
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 1/4 cups whole milk
2 ounces Gruyère cheese, shredded (about 1/2 cup)
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1 1/2 tablespoons Dijon mustard
1 teaspoon grated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg

Directions

Preheat oven to 375°F with rack 10 inches from heat. Bring a large pot of salted water to a boil over high. Remove stems from Swiss chard; trim and discard stem ends, and thinly slice remaining stems. Slice chard leaves into 1-inch-thick strips. Add leaves and stems to boiling water; cook, stirring often, until leaves are wilted and stems are crisp-tender, 1 to 2 minutes. Drain well in a colander. Let cool 15 minutes. Gently squeeze over sink to remove any excess liquid. Set aside.
Wipe pot clean. Add 1 tablespoon butter and 1 tablespoon oil; cook over medium-high until butter melts. Add 1 package of gnocchi; cook, turning gnocchi occasionally, until golden brown and crisp, 5 to 7 minutes. Transfer to a baking sheet. Repeat process with 1 tablespoon butter, 1 tablespoon oil, and remaining gnocchi. Season all gnocchi with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Add remaining 2 tablespoons butter and remaining 2 tablespoons oil to pot; cook over medium until butter melts. Add onion; season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until onion is softened and translucent, about 8 minutes.
Sprinkle onion mixture with flour; cook over medium, stirring constantly, 2 minutes. Gradually whisk in milk until smooth. Bring just to a simmer over medium-high, whisking occasionally. Reduce heat to low; gently simmer, whisking often, until mixture is thickened, about 5 minutes. Remove from heat. Stir in Gruyère, Parmigiano-Reggiano, mustard, garlic, cayenne, and nutmeg. Fold in gnocchi and chard. Season with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Spread mixture evenly into an 11- x 7-inch broiler-safe baking dish; place baking dish on a baking sheet lined with parchment paper to catch drips.
Bake in preheated oven until bubbling around edges, 20 to 25 minutes. Increase oven temperature to broil. (Do not remove baking dish from oven.) Broil until browned in spots, about 4 minutes. Remove from oven; let cool 5 minutes.

Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee