Sardine and Swiss Chard Gratin | Fscript

Sardine and Swiss Chard Gratin

In this French casserole, oil-packed canned sardines are layered with creamy Swiss chard and baked under a crunchy layer of bread crumbs.

Credit: Ingalls Photography


  • Kosher salt and freshly ground black pepper, to taste
  • 1½ lb. Swiss chard, stemmed, leaves torn into 2″ pieces
  • 4 tbsp. unsalted butter, plus 2 tbsp. melted
  • 2 tbsp. olive oil, plus more
  • 8 cloves garlic, thinly sliced
  • 2 shallots, thinly sliced
  • ½ cup flour
  • 2½ cups milk
  • 1 cup heavy cream
  • 1 cup shredded Gruyère
  • ¼ tsp. freshly grated nutmeg
  • 3 eggs, beaten
  • 2 (4-oz.) cans sardine fillets packed in oil, drained
  • ½ cup panko bread crumbs


Method :

1. Cook chard in salted boiling water until wilted, 1–2 minutes. Drain, let cool, and squeeze dry. Heat 4 tbsp. butter plus oil in a 4-qt. saucepan over medium-high heat. Cook garlic and shallots until golden, 5–7 minutes. Add flour; cook 2 minutes. Whisk in milk, cream, salt, and pepper; boil until thick, 2–3 minutes. Stir in chard, half the Gruyère, the nutmeg, and eggs.

2. Heat oven to 400°; grease an 8″ x 11″ baking dish with oil. Spread half the chard mixture into dish; top with half the sardines. Repeat layering. Stir melted butter and bread crumbs in a bowl; sprinkle over top with remaining Gruyère. Bake until golden and bubbly, about 30 minutes.


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