A delightful twist on the classic Swiss Chard Gratin, this recipe combines rich flavors with a creamy texture for a comforting dish.
Preheat your oven to 375°F and grease a baking dish with a bit of butter or oil.
Preheating ensures even cooking and a crispy topping.
Wash and chop the Swiss chard into bite-sized pieces.
Use a salad spinner to dry the chard quickly.
Heat olive oil in a large pan over medium heat. Sauté the shallot and garlic until fragrant.
Avoid burning the garlic by stirring constantly.
Add the Swiss chard to the pan and cook until wilted. Set aside.
Cover the pan briefly to help the chard wilt faster.
In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the milk, nutmeg, and thyme. Cook until the sauce thickens.
Keep whisking to prevent lumps from forming.
Stir in half of the cheese until melted and smooth.
Remove from heat before the cheese fully melts to avoid separation.
Combine the cooked Swiss chard with the sauce and transfer to the prepared baking dish.
Mix well to ensure the chard is evenly coated.
Sprinkle the breadcrumbs and remaining cheese on top.
For extra crunch, mix the breadcrumbs with a bit of olive oil before sprinkling.
Bake in the preheated oven for 25-30 minutes or until golden and bubbly.
Let the dish rest for a few minutes before serving to set.
Serve warm and enjoy your creamy Swiss chard bake!
Pair with a fresh salad or crusty bread for a complete meal.
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