Swiss Chard Gratin Recipe

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Jan 31, 2026

What would you think about a good swiss chards gratin? To illustrate how you can use Mornay sauce, which I published recently, I propose a possible recipe using chard served as a gratin with the famous Mornay sauce.

 Swiss Chard Gratin with Mornay Sauce Recipe

Ingredients list: swiss chards gratin

Serves 4
Swiss chard:

• 2 bunches of Swiss chard, not too large
• Coarse salt
• 1 lemon
• A little oil
• Some butter
• 1/2 clove garlic

Mornay sauce:

See the full ingredients list here

Finish:

• 60g of Comte cheese or other medium-hard cheese, like Swiss cheese or cheddar
• A little melted butter

Directions

Trimming Swiss chards:

1. Use a knife to separate the stalks from the leaves.

Make an incision at the base of the stem, break both sides, and gently pull the smallest part to remove gristle. Return the stalk, scoring about 7 or 10 cm, and pull on the section obtained. Then pull the filaments to eliminate them from the section.
Repeat until you reach the end of the chard stalk, and then proceed with the other stalks. Wash and drain the chard stalks.

2. You can soak chard leaves in plenty of water with a little white vinegar, then rinse and drain.
Even if it takes a little time, remove with a knife the main veins that may remain somewhat firm after cooking.

Cooking chard:

3. Make a circle with parchment paper according to the diameter of your cooking vessel. Bring salted water to a boil, add oil and lemon juice. Add the Swiss chard stalks and place the parchment paper on the water surface. Poach to simmer for 20 to 25 minutes.
Cool and drain. Crush half the garlic clove with the flat side of a knife.

4. In a sauté pan or a chef pan, melt the butter and add the green chard leaves and half the crushed garlic clove.
5. Cook over a low heat and cover. Stir occasionally during cooking.

The Mornay sauce

More details on the Mornay sauce here.

The gratin:

6. Preheat oven to 360°F (180°C).Grease the bottom of your dish with a brush.
7. Drain the Swiss chard on paper towels to avoid soaking the Mornay sauce.
8. Cut the Swiss chard into small rectangles.
9. Place half the Swiss chard in the bottom of your dish.
10. Add half the Mornay sauce.
11. Top with sautéed green chards, and then add the second half of the Swiss chards.
12. Cover with the remaining Mornay sauce.
13. Top with chopped cheese and sprinkle a few drops of melted butter.
14. Bake at 360°D (180°C) for 25 to 30 minutes.

Here we are! What do you think of this Swiss chard gratin recipe?

Photo credit: © Eatwell101.com

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Swiss Chard Gratin Recipe

Author: Nina L. Palmer  |  Servings: 4 servings

Prep Time: 20 min  |   Cook Time: 40 min

How to cook Swiss Chard Gratin

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Ingredients

1x 2x 3x

Swiss chard:

• 2 bunches of Swiss chard, not too large
• Coarse salt
• 1 lemon
• A little oil
• Some butter
• 1/2 clove garlic
• Mornay sauce:

See the full ingredients list here

Finish:

• 60g of Comte cheese or other medium-hard cheese, like Swiss cheese or cheddar
• A little melted butter

Keep Screen Awake in Cook Mode

Instructions

Trimming Swiss chards:

1. Use a knife to separate the stalks from the leaves.
2. Make an incision at the base of the stem, break both sides, and gently pull the smallest part to remove gristle. Return the stalk, scoring about 7 or 10 cm, and pull on the section obtained. Then pull the filaments to eliminate them from the section.
3. Repeat until you reach the end of the chard stalk, and then proceed with the other stalks. Wash and drain the chard stalks.
4. You can soak chard leaves in plenty of water with a little white vinegar, then rinse and drain.
5. Even if it takes a little time, remove with a knife the main veins that may remain somewhat firm after cooking.

Cooking chard:

1. Make a circle with parchment paper according to the diameter of your cooking vessel. Bring salted water to a boil, add oil and lemon juice. Add the Swiss chard stalks and place the parchment paper on the water surface. Poach to simmer for 20 to 25 minutes.
2. Cool and drain. Crush half the garlic clove with the flat side of a knife.
3. In a sauté pan or a chef pan, melt the butter and add the green chard leaves and half the crushed garlic clove.
4. Cook over a low heat and cover. Stir occasionally during cooking.

The Mornay sauce

1. More details on the Mornay sauce here.

The gratin:

1. Preheat oven to 360°F (180°C).Grease the bottom of your dish with a brush.
2. Drain the Swiss chard on paper towels to avoid soaking the Mornay sauce.
3. Cut the Swiss chard into small rectangles.
4. Place half the Swiss chard in the bottom of your dish.
5. Add half the Mornay sauce.
6. Top with sautéed green chards, and then add the second half of the Swiss chards.
7. Cover with the remaining Mornay sauce.
8. Top with chopped cheese and sprinkle a few drops of melted butter.
9. Bake at 360°D (180°C) for 25 to 30 minutes.

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