Fennel Gratin with Shallots and Chard

About this Recipe

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By: Rachel

Regular readers know how much I love a vegetable-forward dish. This blog features a host of delicious dishes highlighting produce. In addition to this fennel gratin, check out my Braised Belgian Endives, Deconstructed Ratatouille, Cauliflower and Sunchoke Soup, a whole host of asparagus recipes, and much more.

The Joys and Challenges of Community Supported Agriculture

This fennel and chard gratin was borne out of my CSA (Community Supported Agriculture) subscription. CSAs are a great way to support local farmers. You purchase produce directly from them throughout the growing season, and typically pick up a new box each week. It’s fun—and sometimes challenging—to figure out how to use all of the different fruits and vegetables that arrive.

As a naïve CSA newbie, I imagined that I’d receive a wide variety of different items from week to week. And that sometimes does happen. But the reality of eating locally and seasonally means that you often receive a fair bit of repetition. Spring brought salad greens. So many kinds, sometimes four or five kinds of lettuce to a box—butterhead, red leaf, little gem, arugula, romaine… Who could eat this much lettuce? Before long, it was a barrage of kale, chard, and mustard greens. As the summer progressed, we were flooded with tomatoes and zucchini. You get the picture. 

Fennel and Chard Gratin: A Fun and Delicious Way To Eat Your Greens

One week, we were in the throes of receiving a veritable flood of hearty greens. I wanted create a dish so irresistibly delicious that all that kale and chard would disappear overnight, and I knew that a fennel gratin would be perfect. I paired the greens with another favorite vegetable, fennel, that pairs beautifully with dairy. 

This rich gratin has become a favorite side dish for holidays in my home; a perfect way to get your veggies in while still partaking in something indulgent.

Fennel Gratin with Shallots and Chard

Aromatic fennel, sweet shallots, and bitter chard (or kale) simmer in a creamy sauce enhanced with garlic and thyme topped with sharp aged cheddar cheese. 

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Ready In 45 minutes mins

Meal Type Side Dish

Good For French, Vegetarian

Yield 6 servings

Equipment

• Chef's Knife
• Cutting board
• Wide, Deep Skillet with Lid
• Kitchen scale or measuring cups and spoons
• Measuring cups and spoons or kitchen scale

Ingredients

  

1x2x3x

• 1 bunch Swiss chard or kale
• 2 tablespoons (30g) unsalted butter
• 1 tablespoon (15g) olive oil
• 3-4 medium shallots sliced
• Leaves from 2 sprigs fresh thyme
• 2 bulbs fennel sliced
• 1 clove minced garlic
• 1 cup (235mL) heavy cream
• ¼ teaspoon kosher salt or to taste
• Several gratings fresh nutmeg
• 1 cup (85g) good-quality aged white cheddar

Step by Step Instructions

 

Step 1

• Preheat your oven to 375ºF (190ºC).

Step 2

• Prepare the greens by separating the stems from the leaves. Discard the tough, brown end of the stalk. Crush the stems with the side of a chef’s knife, and thinly slice the stems. Chop the greens, and set aside.

Step 3

• In a large, deep, heavy skillet, melt the butter and olive oil over medium heat. Add the chopped stems, shallots, and thyme, and sauté for 3-4 minutes or until softened.

  Add the fennel, and continue to sauté for 5-7 minutes, adding the garlic during the last minute of cooking.
  

Step 4

• Add the greens, stir well, turn heat to medium-low, and cover. Let cook for 4-5 minutes, or until greens are wilted. Uncover, and sauté until greens are cooked, and any water they have released has evaporated.
  

Step 5

• Add the heavy cream, nutmeg, and salt, and stir to combine. Simmer gently for 2-3 minutes.

  Sprinkle the cheddar cheese evenly over the top of the gratin.

Step 6

• Bake, uncovered, for 30-35 minutes, or until the cheese is lightly golden brown. You may broil for 2-3 minutes at the end if desired to crisp the topping.

  Cover to keep warm until serving.