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. This recipe first appeared in our April 2014 issue with Mary Sue Milliken’s story Forgotten Fish.

Sardine and Swiss Chard Gratin Sardine and Swiss Chard Gratin
FROM SAVEUR ISSUE #164 In this French casserole, oil-packed canned sardines are layered with creamy Swiss chard and baked under a crunchy layer of bread crumbs.
Yield: serves 6-8

Ingredients

  • 1 12 lb. Swiss chard, stemmed, leaves torn into 2″ pieces
  • 2 tbsp. olive oil, plus more
  • 8 cloves garlic, thinly sliced
  • 2 shallots, thinly sliced
  • 12 cup flour
  • 2 12 cups milk
  • 1 cup heavy cream
  • 1 cup shredded Gruyère
  • 14 tsp. freshly grated nutmeg
  • 3 eggs, beaten
  • 2 (4-oz.) cans sardine fillets packed in oil, drained
  • 12 cup panko bread crumbs

Instructions

  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.