This is an easy baked swiss chard vegan gratin dish that can be eaten on its own or as a side dish. Dairy-free eggless gratin recipe.
Prep Time15 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr35 minutesmins
Course: Side Dish
Cuisine: Vegan
Keyword: how to cook swiss chard, swiss chard recipe, vegan gratin recipe, vegan swiss chard gratin recipe
Servings: 4- 6
Author: Teenuja Dahari - veganlovlie.com
Ingredients
200mloat milksee notes for homemade oat milk
1/4cupall-purpose flouruse rice flour for gluten-free
100mlwater
Handful grated vegan cheesecan be omitted if not available. If omitting, add 1 teaspoon of oil
Swiss chardabout 15 - 18 leaves
5 - 6potatoesabout 400g
5 - 6fresh mushroomssliced
Breadcrumbs and grated vegan cheese for topping
Utensils/Bakeware
Lasagna dish or other square / rectangular glass / stoneware dish.
Instructions
Prepare potatoes first. Slice them to 2 - 3 mm thickness.
Place on greaseproof paper on an oven tray.
Bake at 180 degrees Celsius (350 degrees Farenheit) for about 30 - 40 minutes or until they are done. Should be golden but not brown. You can remove them gradually as they are ready as they may not cook within the same time.
Meanwhile prepare the swiss chards and gratin base.
Cut off stalks from chards. Slice them into half lengthwise then into 2-inches length.
Cut the leaves into wide ribbons.
Heat a little oil in a pan, add the stalks first.
Sautee for a few minutes until a little tender.
Add leaves and sautee for 3 minutes.
Leaves will reduce to half their size. Don't cook them through. They will cook further in the oven.
Make the gratin sauce:
Dissolve the flour in the water (use a whisk or fork if required to avoid lumps).
Heat a deep pan on medium for a few minutes.
If not using cheese, add 1 teaspoon of oil. Pour in the oatmilk and flour mixture. Stir and let thicken. The consistency should not be runny but not extra thick either.
Add the cheese if using. Stir and let it melt in the liquid.
Gratin base should reach a smooth silky texture.
Pour the gratin sauce onto the lightly cooked swiss chard and mix thoroughly in between all the leaves.
Grease the lasagna dish.
Arrange the baked potato slices on the bottom.
Layer with the fresh mushrooms.
Spoon the swiss chard-gratin mixture on the potatoes and spread evenly.
Sprinkle with some breadcrumbs and grated vegan cheese (optional).
Cover the dish with foil and bake for 45 minutes at 180 degrees Celsius (350 degrees Farenheit).
Remove from oven, uncover and let stand for about 10 minutes before cutting and serving.