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Leek and Swiss chard gratin
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5 from 4 votes

Leek and Swiss chard gratin

An easy, comforting side that goes with a range of mains (or eat as lunch for 1!)
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 2 (side)
Calories: 259kcal
Author: Caroline's Cooking


  • 5 ½ oz chard leaves from 1 bunch, approx 11oz/300g, leaves weight approx 5 ½oz/ 150g
  • 1 leek small
  • ¾ tbsp butter
  • ½ tbsp flour
  • ¾ cup milk 120ml
  • ¼ cup parmesan 8g, grated
  • ¼ cup gruyere 8g, grated


  • Preheat oven to 425F/220C.
  • Slice the chard leaves into relatively thin strips, cutting longer pieces in half, and leek in thin rings.
  • In a small skillet/frying pan that is safe to go in the oven, melt ½ tbsb of the butter over a medium heat and add the leeks.
  • Break up the rings and cook for around 5mins until they are starting to brown slightly.
  • Add the remaining butter then add the flour and mix through well.
  • Reduce the temperature a little then add the milk about ¼ cup at a time, stirring in well. Once all the milk is added, add the two cheeses and mix through, reserving a little to put on top.
  • Add the chard a handful or two at a time and allow it to wilt in the sauce, it will darken and go limp after a couple minutes. Keep adding the rest, folding over the wilted chard below to help soften the chard you just added.
  • Put the last little bit of cheese on top and place the pan in the oven for 15-20min until lightly brown on top. Serve immediately.


Calories: 259kcal | Carbohydrates: 15g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 508mg | Potassium: 496mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6045IU | Vitamin C: 28.7mg | Calcium: 484mg | Iron: 2.4mg