4 Reviews of Chard, Onion & Gruyère Panade (Bread Casserole)

From: 1 Fat Chef

On Jun 25, 2009

I made about half this recipe and altered it a little (I can't help myself) but it was delicious. My husband doesn't like chard, but he loved this. My dinner guests asked for the recipe. I did add some fresh dill, and used white cheddar. Even though it was great, I'm sure gruyere would be much better. I cooked it at 250 for 2 hours or more. Will make this even when my voluminous chard crop is reduced to frozen chunks in freezer bags!

From: Chef #1361297

On Aug 24, 2009

Loved it! Not only was it a fun recipe to make but it was absolutely delicious. I followed the directions using gruyere but also did equal parts shredded parm. I good hearty side, would be a good replacement for stuffing too.

From: Chef #1297010

On Sep 18, 2009

excellent, tasty and wonderful. the only change I made to this was accidental, I used rosemary bread, and I think it added to the flavors. I also made this ahead and froze it. I cooked it to the just before the point of putting it in the oven for 1 1/2 hours, and froze it for a couple weeks, as we didn't need it for the company I had it planned for. It survived the freezing just fine, and was an incredibly tasty meal. the only downside might be holding yourself to a serving. we couldn't! I will definately use this for my frozen chard this winter when our fresh chard is gone!

From: dianegrapegrower

On Nov 1, 2009

Very tasty! i don't care for chard, so wanted to dress it up a bit, and this was just the thing.