Swiss Chard, Fennel, and White Bean Gratin: Comforting Layers of Vegetables and Cream
Tender leafy stalks and creamy legumes unite beneath a buttery, golden breadcrumb crust.
Swiss Chard, Fennel, and White Bean Gratin
This vegetarian gratin blends the subtle sweetness of fennel, the earthy notes of swiss chard, and creamy white beans, finished with a crispy, cheesy topping. Perfect for cooler evenings, this dish showcases the versatility of winter (or autumn) produce while providing both nutrition and comfort in every serving.
Why Make a Vegetable Gratin?
Gratins are a time-honored French staple: thin layers of vegetables (and sometimes protein or legumes) baked beneath a crust of golden breadcrumbs and cheese. This hearty version is particularly appealing for vegetarians and vegetable fans alike, delivering a multitude of flavors and textures.
- Nutrient-rich: Includes leafy greens, beans, and cheese.
- Comfort food: Creamy interior with a satisfying crisp crust.
- Flexible: Easily adapted for gluten-free or vegan diets.
- Prepares ahead: Make and bake later, great for entertaining.
Ingredients Overview
The harmonious balance of this gratin relies on the following:
- Swiss chard: Both the stems and leaves are used, contributing color and flavor.
- Fennel bulb: Adds a gentle sweetness and a subtle herbal note.
- White beans (Cannellini or Great Northern): Provide body, creaminess, and protein.
- Onion: Builds foundational flavor.
- Garlic: Intensifies the savory notes.
- Nutmeg: Classic in creamy casseroles, offering a warm undertone.
- Half-and-half: Creates the creamy sauce. Milk or cream may be substituted.
- Butter: Used both in cooking and for crisping the topping.
- Fine breadcrumbs & Parmesan/Romano cheese: Guarantee a crunchy, golden crust.
- Flour: Slightly thickens the sauce.
- Kosher salt & freshly ground pepper: Essential for seasoning.
Step-by-Step Instructions
1. Prepare the Vegetables
- Core and thinly slice one large bulb of fennel (about 3 cups).
- Slice a large onion (1.5 cups).
- Separate swiss chard leaves from stems; slice stems thin and chop leaves coarsely (about 1 pound).
- Mince 3 garlic cloves (about 1 tablespoon).
2. Sauté Aromatics
- Melt 2 tablespoons of unsalted butter in a large dutch oven or saucepot over medium-high heat.
- Add fennel and onion; season with salt and pepper.
- Cook, stirring occasionally, until soft and translucent (about 10 minutes). Reduce heat if browning occurs.
- Add minced garlic and cook, stirring constantly, about 30 seconds until fragrant.
3. Wilt Swiss Chard
- Add one-third of chopped swiss chard leaves and stems to the pot, cook until wilted (about 1 minute).
- Repeat with remaining swiss chard in two more batches, allowing each addition to wilt before adding the next.
4. Build Creamy Base
- Add nutmeg and flour; stir to combine thoroughly.
- Pour in the half and half, stirring to incorporate. Allow mixture to thicken slightly.
- Stir in drained and rinsed white beans.
- Reduce to a bare simmer; cook, stirring occasionally, for 10 minutes to meld flavors and further thicken.
5. Create Topping
- Melt remaining 3 tablespoons of butter in a small pan.
- In a large bowl, toss together fresh breadcrumbs, melted butter, and finely grated cheese. Season lightly with salt and pepper.
6. Assemble & Bake
- Season the vegetable-bean mixture with additional salt and pepper if needed.
- Transfer mixture into a large casserole or gratin dish, smoothing top.
- Scatter the cheesy breadcrumb topping evenly over the filling.
- Bake in the middle of a preheated 400°F (204°C) oven until golden and bubbling at the edges, about 30 minutes.
- Remove from oven and let rest for 10 minutes before serving.
Serving Suggestions
- Serve as a main course for vegetarians, paired with a crisp salad or roasted root vegetables.
- Makes a hearty side dish for roasted poultry, pork chops, or grilled fish.
- Pairs well with robust red wines (Côtes du Rhône, Cabernet Sauvignon) or rustic whites (Chardonnay).
- For brunch, enjoy alongside poached eggs and toast.
What others are reading
Tips for Success
- Choose fresh produce: Crisp fennel and vibrant chard will yield the best texture and flavor.
- Dry beans well: Rinse and drain canned beans thoroughly to avoid watery filling.
- Cheese options: Romano or aged Asiago can substitute for Parmesan, providing similar nutty flavor.
- Breadcrumb choice: Panko or homemade fresh breadcrumbs give superior crunch.
- Advance prep: Fill and topping can be made separately a day ahead; assemble and bake before serving.
Variations
| Ingredient | Substitution/Variation |
|---|---|
| Swiss Chard | Spinach, kale, or collard greens |
| Fennel | Leeks or celery for milder flavor |
| White Beans | Chickpeas, butter beans, or navy beans |
| Half-and-Half | Whole milk, cream (richer), or nondairy milk for vegan version |
| Parmesan/Romano | Vegan cheese or nutritional yeast for dairy-free |
| Bread Crumbs | Gluten-free crumb mix |
Nutrition & Dietary Notes
- High in fiber: Thanks to beans and greens.
- Protein-rich: White beans offer a plant-based source.
- Gluten-free adaptation: Substitute gluten-free breadcrumbs and flour.
- Dairy-free adaptation: Use olive oil and plant-based milk/cheese.
Make-Ahead, Leftover, and Storage Advice
- Make-ahead: Prepare filling and topping; refrigerate separately. Assemble before baking.
- Leftovers: Store covered in refrigerator up to 3 days. Reheat in oven for best crunch.
- Freezing: Baked gratin can be frozen; wrap tightly, thaw overnight, and reheat until piping hot.
Frequently Asked Questions (FAQs)
Q: Can I use frozen chard or spinach?
A: Yes, thoroughly defrost and squeeze out excess water before adding. Spinach is milder than chard but works well.
Q: What kind of beans are best?
A: Cannellini or Great Northern beans offer creaminess and mild flavor. Avoid firm beans like kidney beans.
Q: How do I prevent a soggy gratin?
A: Drain beans and vegetables well; allow filling to thicken on stovetop before baking. Use an open, shallow dish for more crispness.
Q: Can the gratin be made vegan?
A: Absolutely—use nondairy butter, milk, and vegan cheese, plus olive oil in the topping in place of butter.
Q: Is this dish suitable for freezing?
A: Yes, bake first, then cool completely. Wrap tightly; freeze up to 2 months. Reheat covered, then uncover to crisp topping.
Swiss Chard, Fennel & White Bean Gratin Recipe Card
- 5 tbsp unsalted butter (divided)
- 1 large fennel bulb, cored & thinly sliced (3 cups)
- 1 large onion, thinly sliced (1.5 cups)
- 3 medium garlic cloves, minced (1 tbsp)
- 3 bunches swiss chard (1 lb), leaves/stems separated, sliced/chopped
- 1/2 tsp freshly grated nutmeg
- 1 tbsp flour
- 1.5 cups half-and-half
- 2 (15 oz) cans white beans, drained/rinsed
- 1.5 cups fresh breadcrumbs
- 2 oz Parmesan/Romano cheese, finely grated (about 1 cup)
- Kosher salt & freshly ground pepper
- Preheat oven to 400°F. Melt 2 tbsp butter in large pan over medium-high.
- Add fennel, onion, salt, pepper. Sauté until soft/ translucent (10 min).
- Add garlic. Stir 30 sec. Add chard stems; cook 2 min.
- Wilt in chard leaves in batches. Stir in nutmeg & flour.
- Add half-and-half; stir & thicken. Add beans; simmer 10 min.
- Melt remaining butter. Toss breadcrumbs, cheese, butter; salt/pepper.
- Season bean mixture. Spoon into casserole. Scatter topping.
- Bake 30 min till golden & bubbly. Rest 10 min, serve.
Conclusion
This Swiss Chard, Fennel, and White Bean Gratin is the quintessential casserole: nourishing, flavorful, and highly adaptable for dietary needs or seasonal vegetables. With its contrast of creamy beans, sweet fennel, and a savory crunchy topping, it will become a staple recipe for weeknight dinners, winter gatherings, or any occasion demanding comfort in a dish.
References
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