I love Swiss Chard, it is such a beautiful vegetable and I like to use it in a variety of ways. I think that vegetable gratins are super cheeky because they are full of healthy veggies but also have a decadent cheesy side as well.
The finished gratin is a savory mix of wilted Swiss Chard, sauteed sweet onions, and a creamy garlic gruyere sauce baked together until browned and bubbly.
First I sauteed the sweet onion in equal parts olive oil and butter:
Next I wilted the rinsed and chopped Swiss chard into the pan with salt and pepper and added about 1 tablespoon of veggie broth:
Next I made the sauce by sauteing minced garlic in a mix of olive oil and butter, then melting equal parts low-fat veggie cream cheese and low-fat Greek yogurt into the pan. I whisked it together, added 1/4 cup of grated Parmesan, 1/2 cup of grated Gruyère and 2 tablespoons of Dijon mustard and a splash of broth to slightly loosen it up. I tasted for salt and pepper.
Swiss Chard and Sweet Onion Gratin:
2 bunches of Swiss Chard, trimmed, rinsed and drained ( I cut the ends of the red ribs off approximately up to where the leaves begin)
1 large sweet onion sliced thinly
2 cloves minced garlic
1/2 – 3/4 cup finely shredded Gruyère cheese
1/4 cup of shredded Parmesan
1/4 cup of low-fat Greek yogurt (I use Fage)
1/4 cup low-fat Philadelphia garden vegetable cream cheese ( you can use plain)
1/4 cup Dijon mustard
4-6 tablespoons veggie broth
2-3 tablespoons good quality butter
2 tablespoons extra virgin olive oil
salt and pepper to taste
Preheat the oven to 375 degrees. Butter a small-medium sized baking dish. Saute the onions slowly in equal parts of olive oil and butter(about 1 tablespoon), letting them carmelize over about 10-15 minutes. Add in the chopped chard, salt and pepper, and a couple of tablespoons of broth and let it steam and wilt for a couple of minutes, stirring with tongs. After it’s all wilted down remove from the pan into a bowl. In the pan add a small amount of butter and oil (about 2 tablespoons total) and saute the garlic until lightly brown. Add the cream cheese, greek yogurt, a couple tablespoons of broth and the Parmesan and most of the Gruyère. Whisk it all together until smooth and at this point taste for salt and pepper, and if it’s too thick and tight add a little more broth. It it’s too loose you can add more cheese.
Pour the sauce over the chard and onions and mix well(taste here as well for salt), then transfer to your baking tray, top with a sprinkle of grated gruyere and put it in the oven. Let it bake for 30-40 minutes until it’s brown and bubble. Remove and let it sit for about 10 minutes before serving.
Then enjoy the delicious bite of greens and mustard melded with the creamy cheesy sauce!