Name: Swiss chard stems au gratin
Prep time: 20 min
Cook time: 20 min
Yield: 6 people
Cuisine: France
Ingredients: 1 boot ofSwiss chard (We'll only use the stalks (or chard stems), but save the leaves for other recipes, such as chard leaf pie!); 50 cl ofoat milk (Its pleasant, nutty flavor and light texture will balance out the already very creamy taste of the butter and cheese); 30 g ofbutter; 30 g offlour (For a gluten-free dish, try chickpea flour (which has a fairly neutral taste and is high in protein), rice flour, or corn flour); 100 g ofCounty; 30 g ofParmesan; salt, pepper; nutmeg

Swiss chard stems au gratin

side dishes baking gratins traditional cuisine using up leftovers

Updated on 09 May 2025 by

doubichou

9 reviews 4.7 : Very good

Diet

Gluten-free Lightweight Vegetarian

Level

Easy

Calories

171 pour 100g

Preparation

20 minutes

Cooking

20 minutes

If you're not sure what to do with Swiss chard stems—the fleshy part at the base of the leaves—you'll love this recipe for Swiss chard stem gratin.

Tasty and light, it makes an excellent side dish for grilled meat, for example, or can be served on its own with a starchy side dish.

This gratin is very easy to make; simply steam or boil the Swiss chard stems and mix them with a béchamel sauce.

Here, I’ve made a béchamel sauce using plant-based milk, which I find easier to digest and more unique than cow’s milk. The butter already adds a creamy richness to the dish.

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1 boot of Swiss chard We'll only use the stalks (or chard stems), but save the leaves for other recipes, such as chard leaf pie!
50 cl of oat milk Its pleasant, nutty flavor and light texture will balance out the already very creamy taste of the butter and cheese
30 g of butter
30 g of flour For a gluten-free dish, try chickpea flour (which has a fairly neutral taste and is high in protein), rice flour, or corn flour
100 g of County
30 g of Parmesan
salt, pepper
nutmeg

1
Rinse and cut the Swiss chard stalks into pieces a few centimeters long.
2
Steam the Swiss chard stems or boil them in water for 15 minutes.
3
Meanwhile, prepare the béchamel sauce: start by warming the milk.
In another saucepan, mix the butter and flour over low heat until a smooth paste forms.
4
Increase the heat slightly and gradually stir in the milk, stirring constantly.
Season with salt and pepper, and add the nutmeg.
Remove from heat after 10–15 minutes.
5
Preheat the oven to 180°C (gas mark 6).
Place the Swiss chard ribs in a baking dish, cover with the béchamel sauce, and toss to coat.
6
Grate the Comté and Parmesan cheese over the dish, then bake for 20 minutes.