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Pink Chard Gratin


  • 1 bunch ruby chard washed (about 1 kilogram)

  • 1 tablespoon olive oil

  • 1 onion sliced

  • 1 tablespoon butter

  • 1 tablespoon flour

  • 1.5 cups milk steeped with a bay leaf and a clove of garlic

  • salt & pepper

  • 1 tablespoon paprika

  • 1 pinch of cayenne pepper

  • 1 handful grated parmesan cheese


  • 1.

    Slice through the chard leaves a few times.

  • 2.

    Dice the ribs.

  • 3.

    Heat the olive oil and cook the onion until soft.

  • 4.

    Add the ribs and cook until tender, then add the leaves in batches and cover to wilt.

  • 5.

    Heat the oven to 400°F/200ºC.

  • 6.

    Spread half the greens in a baking dish.

  • 7.

    Pour over half the béchamel.

  • 8.

    Put the remaining chard on top, then the remaining sauce.

  • 9.

    Sprinkle over the cheese.

  • 10.

    Bake until hot through and golden on top.


*Good with cooked chopped ham through it, too.
*For a richer dish, stir grated gruyere or comté into the hot béchamel until it melts.
* You can also blanch the chard stems in boiling salted water until tender, then drain and rinse immediately in ice-cold water. Drain again and they're ready to use in gratin. The leaves may be blanched in the same water, squeezed dry, then chopped for the gratin

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