Recipe

Imagine vibrant rainbow chard stalks—ruby red, sunshine yellow, snow white—swimming in a velvety cream sauce, crowned with bubbly golden cheese. This Rainbow Chard Gratin is fall’s coziest side: tender greens, silky sauce, and a crispy top that begs for seconds.

The secret? Uniform shreds that melt into the dish. A quick crank with the Geedel Rotary Cheese Grater delivers perfect cheese ribbons—effortless and safe.

🥬Ingredients (Serves 6 as a side)

2 bunches rainbow chard (stems & leaves separated)

1 small onion (finely diced)

2 cups heavy cream

1 cup Parmesan, finely shredded

½ cup Gruyère, shredded

2 tbsp butter

2 tbsp all-purpose flour

2 garlic cloves (minced)

Pinch nutmeg

Salt & freshly cracked black pepper

Optional: breadcrumbs for extra crunch

🍳Step-by-Step: Gratin in 4 Layers

1. Prep the Chard

Rinse chard. Slice stems into thin strips; roughly chop leaves. Sauté onion and stems in butter until soft. Add garlic, then leaves—wilt down.

2. Build the Sauce

Sprinkle flour over veggies; stir. Pour in cream. Simmer until thickened. Season with nutmeg, salt, pepper. Off heat, fold in half the Parmesan.

3. Layer & Shred

Pour mixture into a baking dish.

Fine shred blade on cheese grater hand crank: Crank Gruyère and remaining Parmesan into fluffy ribbons.

Scatter evenly over the top.

4. Bake & Bubble

Bake at 375°F until golden and bubbly. For crunch, sprinkle breadcrumbs midway. Rest before serving—scoop with crusty bread.

🧀Tips & Twists

Lighter Version – Swap half the cream for milk.

Protein Boost – Add shredded chicken or white beans.

Spicy Kick – Mix red pepper flakes into sauce.

Make-Ahead – Assemble, cover, refrigerate; shred cheese fresh before baking.

Gluten-Free – Use cornstarch instead of flour.

🌈Conclusion: Gratin That Warms the Table

This Rainbow Chard Gratin isn’t just a side—it’s comfort in color. Tender chard, creamy sauce, and cheese ribbons from the cheese slicer that melt into golden perfection. One dish, endless cozy vibes.