Photo: Sorin Gheorghita
Individual Swiss Chard Gratins
14 ingredients
Serves 4.
openrecipes
High-quality Gruyère cheese has a creamy, nutty taste and it melts beautifully. Here, it gilds a rich white sauce that is mixed with mildly bitter Swiss chard, then baked into individual casseroles. A crisp topping of buttery, Parmigiano-flecked bread crumbs adds an appealing crunch.
Estimated Nutrition (whole recipe, rough)
1134
Calories
33g
Protein
51g
Fat
136g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Unsalted butter for ramekins, plus 3 Tbs.
- 1/2 tsp. minced fresh marjoram
- 1/2 tsp. minced fresh thyme
- 1/2 cup fresh bread crumbs
- 2 tsp. grated Parmigiano-Reggiano cheese
- Sea salt and freshly ground pepper, to taste
- 2 bunches Swiss chard
- 1 Tbs. extra-virgin olive oil
- 2 shallots, minced
- 1 1/2 Tbs. all-purpose flour
- 1/2 cup whole milk
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- 1 1/2 oz. Swiss Gruyère or French Comté cheese, shredded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes