Swiss chard and harvest mushroom gratin [Recipe]


Bowl of swiss chard and mushroom gratin

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Green is the new black with this formidable and delicious side dish: Swiss chard and harvest mushroom gratin. For more, visit MealsOnHeelsByMindy.com.

Serving Size: 6-8



  • 3 tablespoons unsalted butter
  • 2 medium shallots, peeled and minced
  • 2 garlic cloves, peeled
  • 2 tablespoons fresh sage, chopped
  • 2 cups heavy cream
  • Pinch ground nutmeg
  • 2 pounds (2 bunches) Swiss chard, cut leaves from stems, discard stems
  • 2 tablespoons Extra Virgin olive oil
  • 2 cups cremini mushrooms, sliced (approximately 1/2 pounds)
  • Kosher salt and fresh ground pepper to taste
  • 2 large Yukon potatoes, peeled and sliced into 1/4-inch discs
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/4 cub breadcrumbs
  • 1/4 cup dried oregano
  • Chopped chives for garnish



  1. Melt 2 tablespoons butter over a medium stockpot on medium-low heat.
  2. Add shallots, garlic and fresh sage. Cook, while stirring with a wooden spin, until shallots are translucent, approximately 2-3 minutes.
  3. Add all but 1/3 cup cream to shallots. Add nutmeg. Bring to a boil then reduce heat to simmer, stirring occasionally, approximately 18-20 minutes.
  4. Bring a large pot of slightly salted water to boil. Drop prepared Swiss chard into water and blanch for 20 seconds or until bright green in color.
  5. Drain Swiss chard then place in bowl filled with ice water to stop cooking process and retain its vibrant color.
  6. Squeeze excess water from blanched Swiss chard. Add chard to cream mixture. Remove from heat. Set aside.
  7. Preheat oven to 375 degrees F.
  8. For the potatoes:
  9. Heat olive oil in a large skillet over medium heat.
  10. Saute mushrooms in batches to evenly cook, approximately 2 minutes each side. Add remaining 1 tablespoon of butter. Season generously with salt and ground pepper. Set aside.
  11. Place potato discs into a pot. Add water to just cover potato discs. Season with 1 teaspoon salt. Bring to a simmer over medium heat. Cook until fork-tender. Drain.
  12. Place drained potato discs into a mixing bowl. Add remaining 1/3 cup of heavy cream. Season generously with salt and ground pepper. Gently toss to coat with cream.
  13. Arrange in a round baking dish sprayed with nonstick oil, potato slices. Next arrange a layer of sautéed mushrooms on top.
  14. Sprinkle with grated cheese and breadcrumbs.
  15. Top with spoonfuls of creamed Swiss chard. Repeat layers until baking dish is full. Top with grated cheese and breadcrumbs. Sprinkle dried oregano on top. Drizzle with olive oil.
  16. Back in hot oven until top is golden brown and ingredients and bubbling and heat through, approximately 18-22 minutes. Remove from oven and garnish with chopped chives.