7 Reviews of Swiss Chard Gratin

From: MaryJuneauAK

On Sep 22, 2006

This is a wonderful way to use chard or any dark green leafy veggie. We absolutely loved it. It's a definite "do again" for our household.

From: sugarpea

On Aug 4, 2006

Rich and wonderful. I could probably eat liver if it was smothered in a white sauce with cheese. I love chard but for those who don't, you'll like this.

From: Heather U.

On Dec 23, 2007

Fabulous dish! Yum. It went perfectly with steak and baked potatoes. I used one bunch of swiss chard and would've had enough sauce for two. I didn't have fresh breadcrumbs so I used dried Italian-style instead. Also, I used fresh rosemary instead of oregano. I treated it like the bay leaf-- let it steep as the sauce thickened and then removed the rosemary sprig. Thanks so much for posting this-- we'll surely have it again!

From: UTcooks

On Sep 23, 2007

Gruyere is too good for a casserole so we used grated swiss. It was EXCELLENT!!!

From: VLizzle

On Jul 1, 2008

Excellent! I belong to a local farmer's coop in my area and this was my first time cooking swiss chard. Very good. I'm sure I will make this again.

From: Sherri at the Beach

On Mar 11, 2009

This was a great way to use swiss chard which I've just discovered in the last few months. It needed a little something else for us to make it a 5 star, but was very good. I used the cup or so that was leftover and mixed it with 1/2 cup marinara sauce and some whole wheat penne pasta for a nice 2nd meal side. Thanks for sharing.

From: lowrider54

On Jun 4, 2008

First time for my husband to eat swiss chard this was great. He could not believe how good it was. The cheese did the trick I used just plain old cheddar I had in the refrigertor.