• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast

    Asparagus and Chard Gratin (Grow Your Own)

    Jun 10, 2011 · Modified: Jun 26, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Asparagus and Chard Gratin - Andrea Meyers

    Last summer I seeded two kinds of Swiss chard in the garden for the first time and as with most of our experiments I wasn’t sure how it would do in our garden. Two plants came up but they really didn’t do very well at first. There were just a few spindly leaves and I was fairly certain they wouldn’t survive, but the plants turned out to be hardier than I expected. They weathered the winter uncovered, even with ice storms and very cold temperatures, and they shocked me by popping back to life in the spring.

    Chard in our garden - Andrea Meyers

    Those small baby leaves were tender and perfect for fresh salads, and as the plants grew larger I began to fantasize about sautéed chard, chard gratin, and savory chard pies. Then asparagus season started and I couldn’t resist combining chard and asparagus in a simple gratin. No complicated flavors here, just vegetables and a lush creamy sauce.

    I think I could get used to chard popping up in the garden every spring.

    Andrea Meyers - Grow Your Own logo, seedsSummer is coming back around and it’s time to start Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. We hope you’ll join us this month, just send your post information to me at by June 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Asparagus and Chard Gratin - Andrea Meyers
    Print Pin

    Asparagus and Chard Gratin

    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Breakfast
    Cuisine: American, French
    Diet: Gluten Free, Vegetarian
    Keyword: asparagus, chard, cheese, cream cheese, dairy, eggs, spring
    Servings: 6
    Calories: 215kcal

    Equipment

    • 1-½ quart casserole dish, lightly buttered
    • 6 quart pot

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 pound chard (ribs removed and leaves torn, rinsed well)
    • 1 leek (thinly sliced (white part only))
    • 1 pound asparagus (trimmed and cut into 2-inch pieces)
    • ¼ teaspoon sea salt
    • ⅛ teaspoon freshly ground black pepper
    • ¾ cup heavy cream
    • 2 ounces cream cheese (room temperature)
    • ¼ cup grated low-fat Swiss cheese
    US Customary - Metric

    Preparation

    • Preheat the oven to 350° F/175° C.
    • Melt 1 tablespoon of butter in a 6-quart pot. Add the torn chard and sauté until it wilts, about 3 to 4 minutes. Remove the chard and drain in a colander, pressing to remove the liquid.
    • Melt the remaining butter and sauté the leeks until soft, about 3 minutes. Add the asparagus and sauté until it starts to glisten, about 2 minutes. Return the drained chard to the pot and stir with the leeks and asparagus.
    • Add the heavy cream and stir. Once it’s hot, add the cream cheese and cook, stirring, until the cream cheese melts and the sauce coats the vegetables. Pour the mixture into the prepared casserole dish and sprinkle the Swiss cheese on top.
    • Bake in the preheated oven until the cream bubbles, about 20 minutes. Move the rack to the top third of the oven. Broil the gratin until the cheese turns light brown, about 5 minutes. Remove from the oven and allow to cool about 5 minutes, then serve.

    Nutrition

    Calories: 215kcal | Carbohydrates: 9g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 316mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6123IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Grow Your Own Recipes

    Mango Blueberry Salad with Ginger Vinaigrette - Andrea Meyers
    Mango Blueberry Salad with Ginger Vinaigrette
    Potato Salad with Summer Herbs and White Wine Vinaigrette - Andrea Meyers
    Potato Salad with Summer Herbs and White Wine Vinaigrette
    Zucchini and Tomato Gratin - Andrea Meyers
    Zucchini and Tomato Gratin

    More Chard Recipes from Other Blogs

    • Kalyn’s Kitchen – Baked Swiss Chard with Olive Oil and Parmesan
    • In My Kitchen Garden – Hot Swiss Chard Artichoke Dip
    • Laylita’s Recipes – Swiss Chard, Beet, and Goat Cheese Empanadas
    • Dianasaur Dishes – Creamy Swiss Chard Soup with Goat Cheese
    « The First Padron Pepper (Weekend Gardening)
    Snow Peas (Weekend Gardening) »

    Reader Interactions

    Comments

    1. Stephanie says

      June 10, 2011 at 11:22 am

      Looks fantastic! Asparagus in about any form makes me happy, though, and add a little cheese?

      Glad you're starting up GYO. I'm looking forward to participating, as my garden begins to produce more than lettuce, spinach, and herbs.

    2. Nate @ House of Annie says

      June 11, 2011 at 8:55 am

      We grew chard in San Jose. They did well, but we had some bug problems. How are yours faring?

      I hope to participate in GYO this summer. Been waiting for it all year! 🙂

      • Andrea says

        June 11, 2011 at 10:40 am

        The two plants that took and weathered the winter are hardy, no bug problems. I've been looking forward to GYO too!

    3. natalie (the sweets life) says

      June 15, 2011 at 2:05 pm

      such a great combo you have in that gratin! i'm drooling!

    4. Jackie says

      September 04, 2011 at 5:10 pm

      Hi Andrea

      How many pounds do a bunch of swiss chard equalls to. Also, is there another vegetable I could use in this dish, I do not like asparagus. Thank You

      • Andrea says

        September 04, 2011 at 5:22 pm

        Hi Jackie. The weight depends on how big the head is. If it's in the 12 to 16 ounce range, it will work fine.

    5. Jackie says

      September 04, 2011 at 10:40 pm

      Hi

      Is there another vegetable I could use in this recipe, I do not like asparagus.

      • Andrea says

        September 05, 2011 at 7:47 am

        Hi Jackie. You could use just chard or a mix of chard and spinach.

    6. Lori says

      April 11, 2021 at 4:18 pm

      Could you substitute goat cheese or mix half and half with cream cheese?

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.