A passion for food + fashion

Comfort Me with Chard Gratin

In Food, Recipes on June 18, 2013 at 1:38 pm

swiss chard gratin

The other night I was at a dinner party with some old friends from the Los Angeles Times. If you follow politics, you have undoubtedly read the force that is Robin Abcarian. You don’t mess with Robin, you just don’t, and so when she told me that I needed to get back to work on this blog immediately, I got into gear right quick. We’ve had a challenging month in our home, during which time I did very little cooking. Our family was fed by incredibly generous friends and neighbors, to whom we will be forever grateful. When I did venture back into the kitchen last week, it was with a simple recipe from Nigel Slater’s Tender for a humble Red Chard Gratin. Comfort food at its best. It all starts with fresh, wilted red chard.

red chard gratin

The real surprise in this recipe is that the colorful stems are included. I don’t know exactly why, but I’ve always discarded the stems. Slater suggests boiling them for a couple minutes. It’s truly a revelation—the stems taste sweet and nutty and totally delicious. Next comes the cream mixture. As you’ll see from the top photo, the cream is mixed with a dollop of whole grain mustard for a bit of a kick, and then poured over chard. Finish by sprinkling with a handful of grated parm and stick into a 350-degree oven for 35 minutes or so.

chard gratin

For recipe, click HERE. I followed the recipe as written, however I recommend scaling back to 1 cup or 1 1/4 cups of cream or you will find yourself with a puddle of cream at the end. Not that that’s necessarily a bad thing…

  1. Glad you are back lady🙂

  2. So happy to see a new post. Looks delish!

  3. Wish you and your chard gratin were here!

  4. Love this recipe!

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