stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
recipe menu by Dish by Season Storage Tips Farm Notes Search

Community Supported Recipe Box

Creamy Parmesan Swiss Chard Gratin

The chard leaves just need wilting for this gratin, but be sure to sauté the stems until lightly browned; this softens their flavor.


  • 1/2 cup toasted or stale coarse breadcrumbs
  • 2 Tbs. unsalted butter; more for coating the gratin pan
  • 1 cup heavy cream
  • 2 cloves garlic, smashed and peeled
  • Freshly ground black pepper
  • 1/2 tsp. coarse salt
  • 3 strips bacon (about 2-1/2 oz.)
  • 1 lb. (about 1 bunch) Swiss chard, washed and drained, stems removed and cut crosswise into 1/4-inch slices, leaves cut into 1/2-inch wide ribbons (to yield about 2-3/4 cups stems and 7 to 8 cups leaves)
  • 1/3 cup grated parmigiano reggiano


printable recipe
dish: side
season: anytime
serves: 4-6

Heat the oven to 400ºF. Butter a shallow 5- or 6-cup ceramic gratin dish. Melt 1 Tbs. of the butter and toss it with the breadcrumbs; set aside.

In a medium saucepan, bring the cream and garlic to a boil (watch that it doesn't boil over), immediately lower the heat, and simmer vigorously for 5 min.; the cream should be reduced to about 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly, stirring occasionally to loosen. Season it with a few grinds of fresh pepper and 1/4 tsp. of the salt.

Sauté sliced chard stems first until tender; then add the leaves and wilt them. Meanwhile, in a large (12-inch) nonstick skillet, cook the bacon over medium heat until crisp and browned. With tongs, transfer it to paper towels; crumble when cool. Leave the bacon fat in pan (if there's more than 2 Tbs., drain a little off). Add the remaining 1 Tbs. butter to the skillet and let it melt. Add the chard stems and sauté them over medium to medium-high heat until they're somewhat softened and browned on the edges, about 10 min. Reduce the heat to medium, add the chard leaves and toss them with the contents of the skillet. Season them with the remaining 1/4 tsp. salt. (You can add the leaves in two batches for easier handling.) Sauté until all the leaves are wilted, about 2 min. Use tongs to transfer the contents of the pan to the gratin dish (leave behind any excess liquid in the sauté pan), spreading them evenly.

Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs. Bake for 25 min.; the gratin will be brown and bubbly. Let rest for 10 to 15 min. before serving.

recommend this page to a friend to the TOP
leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796


   find Boistfort Valley Farm on:
find Boistfort Valley Farm on facebook
   looking for something?
try the site map   or search:

only search
Sienna Moonfire Designs: website creation and maintenance send website feedback to the Boistfort Valley Farm webster
website by Sienna M Potts:
based on a visual design by Heidi Peroni
last updated 17 May 2016 :: 10 am Caspar (Pacific) time
this site generated with 100% recycled electrons!
website copy and photographs copyright © 2003-2020 Mike Peroni
website design copyright © 2003-2020 Sienna M Potts
all rights reserved, thank you