Rainbow Chard & Shallot Gratin

  • Author: Lauren
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x


  • 6 bunches (about 3-lb) Rainbow Chard, large stems removed
  • 8 shallots, 1/4″ half-moon slices
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 garlic clove, minced
  • 6 tablespoons unsalted butter
  • 2/3 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 cup Gruyere cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 teaspoon ground nutmeg
  • kosher salt
  • black pepper


  1. Trim any large stems off the chard and cut bunches in half.
  2. In a pot of boiling water, blanch rainbow chard in batches, cooking until wilted – about 1 minute. Transfer to an ice bath immediately. Continue process until all the rainbow chard is blanched. Following the ice bath, squeeze the chard thoroughly to dry and chop it.
  3. In a large pot, heat the extra virgin olive oil on medium-low heat, add the shallots and season with salt. Stir with a wooden spoon or spatula during the cooking process to ensure the shallots do not burn, about 2 minutes. Add the rainbow chard to the shallots, season with salt and stir to combine, remove from the heat.
  4. Butter a large baking dish (10×15-inch recommended) and preheat the oven to 425F. In a large saucepan, melt the butter. Once butter is melted, stir in the flour over medium heat to form a roux. Texture will be like a thick paste.
  5. Gradually pour in 1/3 of milk, whisking continuously to remove any clumps while mixture thickens. Repeat a second and third time until all the milk is incorporated and mixture is smooth.
  6. Continue whisking until sauce begins to boil. Reduce heat to low and cook about 15 minutes, occasionally whisking the sauce. The sauce should be thick and creamy, any flour taste should cook off at this point.
  7. Whisk in the cheese and nutmeg, add salt and pepper to taste. Combing the sauce with the chard and shallots, season again with salt and pepper.
  8. Transfer the rainbow chard and shallot mixture to the baking dish. Bake in the upper third of the oven for about 25 to 30 minutes, until bubbling and top is golden brown. Allow to rest 8 to 10 minutes before serving.

  • Category: Side Dish
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