Delicious chard and kale gratin recipe

A cheesy gratin is an excellent way to serve up veggies to those who don’t always want to eat them. And if you’re a veggie-lover, even better! Kale and chard lend themselves beautifully to this crunchy gratin.

Even more delicious in a cast-iron casserole dish, you can bring your meal straight from the oven to your table.

This recipe serves 6-8 people.


  • 1 tbsp garlic olive oil or butter
  • 2 cups lactose free heavy cream, or half-and-half, or plant-based cream of your choice
  • 1 sprig fresh rosemary (optional)
  • 1 ½ tsp sea salt
  • Ground black pepper
  • 1 tsp Casa de Sante Italian Seasoning
  • 2 large bunches kale
  • 2 large bunches Swiss chard
  • Juice of 1 lemon
  • ¼ tsp red pepper flakes
  • 6 oz sharp cheddar, grated
  • ½ cup gluten free breadcrumbs

Optional serving ingredients

  • Bacon bits, or strips of cooked bacon
  • Diced cooked ham
  • Poached eggs


  • Preheat your oven to 350 degrees F.
  • To make the cream sauce, heat the garlic olive oil or butter in your skillet over medium heat for 1-2 minutes.
  • Turn the heat down to low, and pour in the cream. Add the sprig of rosemary, salt, black pepper, and Italian seasoning. Let simmer, occasionally stirring, for 15-20 minutes.
  • While the sauce is simmering, wash the kale and chard. Remove the thick stems from the middle, and tear the kale and chard into big pieces. Don’t worry about drying the leaves.
  • Grate your cheese, and juice the lemon.
  • When the cream is done, remove the rosemary sprig and add the red pepper flakes and lemon juice. Stir well, remove from the skillet, and set aside.
  • Now it’s time to wilt HALF of the greens. Do this by adding them to your skillet over a medium heat, a few handfuls at a time. It should take about 3 minutes per batch. If your pan dries out (which it shouldn’t if the leaves are still wet), you can drizzle a tiny amount of water over the leaves.
  • As the leaves wilt, add the next batch, till they are all wilted (the other half of the greens will wilt quickly in the oven).
  • Remove the skillet from the heat, and place it on a baking sheet.
  • Add the rest of the leaves to the skillet, and pour the cream over the top. Spread over the cheese, and finish by sprinkling the breadcrumbs over everything.
  • Bake till your cheese is bubbling and brown, and the breadcrumbs are toasted: about 50 minutes.
  • Let your gratin stand for about 5 minutes before bringing it to the table to serve. Enjoy!

Chard and Kale Gratin FAQs

What other kinds of veggies can I use?

This recipe would also work with spinach, or brussels sprouts. Please note and keep to low FODMAP safe serving sizes.

Is Swiss chard the same as chard?

There are many types of chard, Swiss being one of them. I suggest Swiss chard for this recipe (the one with the reddish tint to the stems) because it has a lot of nutrients.

Any variations on the sauce?

If you want to add a bit of kick to the cream sauce, you can add a ½ tsp mustard or mustard powder, a pinch of cayenne, or a pinch of chili powder.

Can I use other types of cheese?

Parmesan works if you haven’t got cheddar, or Monterey Jack, or gouda, if you prefer a softer cheese with less bite. Anything goes, even ricotta or mozzarella. See what you prefer.

Do I have to use breadcrumbs?

Breadcrumbs are optional. if you want a bit of crunch, you can either use gluten-free breadcrumbs, or almond flour.

What can I serve with chard and kale gratin?

You can serve this as a vegetarian main, or as a side dish to accompany braised or grilled beef, pork, fish, or chicken. Kale and chard go with everything!

How long will my chard and kale gratin keep?

Your gratin will keep in the refrigerator for up to 3 days, as long as you cover it well. If you cover it with aluminum foil, you can easily reheat it: sprinkle a bit of water or milk over the top, and pop it in the oven covered on medium-heat for 20 minutes.

If you choose to freeze your leftover gratin, put it in an airtight container, where it will keep in the freezer for up to 6 months.

You can even wrap individual portions in clingfilm and then reheat them from frozen: this will usually take about 30 minutes. Just be sure to remove the clingfilm first!

Enjoy your chard and kale gratin!

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