Creamy Parmesan Swiss Chard Gratin Recipes

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

SWISS CHARD GRATIN

Steps:

• Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
• Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
• Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
• Preheat oven to 400°F.
• Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
• Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
• Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
• Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

SWISS CHARD GRATIN

Steps:

• Heat oven to 400°F. Spray shallow 1 1/2-quart casserole or gratin dish with cooking spray. Rinse Swiss chard; shake to remove excess moisture and pat dry. Cut leaves from stalks; finely chop stalks and leaves and keep separate.
• In small bowl, mix bread crumbs, cheese and melted butter; set aside. In 1-quart saucepan, heat cream and garlic to boiling. Reduce heat; simmer 2 minutes. Remove from heat.
• In 4-quart Dutch oven, melt 1/4 cup butter over medium heat. Cook onion in butter 3 minutes or until tender. Stir in chopped chard stalks; cook 12 to 14 minutes, stirring occasionally, until tender and beginning to brown. Increase heat to medium-high. Add chopped chard leaves, salt and pepper; cook 4 minutes or until wilted. Drain well, pressing with back of spoon. Spread mixture in casserole.
• Strain cream, discarding garlic. Pour cream over chard. Sprinkle with bread crumb mixture. Bake uncovered 20 to 25 minutes or until bubbly and top is golden brown.

PARMESAN CREAMED CORN AU GRATIN

Steps:

• Butter oven-proof small serving dishes or one dish large enough to hold the corn mixture.
• In a heavy-bottomed saucepan combine the frozen corn, whipping cream, salt, sugar and white pepper; bring to a boil.
• Boil for 5 minutes.
• In another saucepan melt butter.
• Add in flour and whisk for 1 minute.
• Add in the corn mixture; mix to combine, then add in about 2 tablespoons grated Parmesan cheese.
• Season with salt to taste.
• Set oven to broil.
• Place the corn in a casserole dish, or small oven-proof serving dishes and sprinkle with about 1/4 cup (or to taste) grated Parmesan cheese.
• Broil under heat until browned.

CHEESY CHARD GRATIN

Steps:

• Heat oven to 200C/180C fan/ gas 6. Strip the chard leaves from the stalks, then cut the stalks into sticks. Bring a pan of water to the boil and cook the stalks for 3-4 mins until starting to soften. Then throw in the leaves for a few moments too so that they just wilt. Drain well.
• Mix the cream with the mustard, then toss through the chard with most of the gruyère. Grease a medium gratin dish, spread the chard mix over, then scatter with the remaining gruyère and the parmesan. Bake for 30 mins until bubbling and golden. Serve straight from the dish.

CREAMY PARMESAN PASTA

Steps:

• Cook pasta in a stock pot according to package directions.
• In a saucepan melt the butter over medium heat.
• Add in minced garlic and flour. Cook and whisk until it's combined and starts to thicken.
• Add in cream, chicken broth, salt and pepper.
• Continue to cook and stir until the mixture thickens up. Reduce the heat to low and stir constantly as it thickens.
• Remove pan from heat and add in the Parmesan cheese and parsley. The cheese will begin to melt, so stir until all combined well.
• Drain the cooked pasta. Add the cheese mixture to the hot pasta.
• Stir until mixed together well.
• Sprinkle with additional cheese and parsley for serving.