Gratin of Greens

James Beard

Author and Educator

A gratin is a typical casserole from Provence. Traditionally gratins are cooked in a large oval earthenware dish called a tian. There are endless combinations and variations of vegetables, vegetables and fish, or vegetables and eggs that can be used to make a gratin.


  • 2 pounds spinach, chopped
  • Olive oil
  • 2 pounds Swiss chard, chopped
  • 2 pounds zucchini, diced
  • Salt to taste
  • 1 cup cooked rice
  • 3 cloves garlic, chopped
  • 6 eggs, well beaten
  • Fine bread crumbs


Preheat oven to 300ºF.

Wash and dry the spinach, and cook with a little olive oil in a heavy skillet over medium heat until just wilted. Cook the chard in the same manner. In 6 tablespoons of olive oil cook the zucchini until just tender. Combine the vegetables with salt to taste, the rice, and the garlic.

Transfer to a well-oiled heavy baking dish. Add 3 to 4 tablespoons olive, and bake in a 300ºF oven for 20 minutes. Mix the eggs into the vegetable mixture, sprinkle with crumbs, and return to the oven until the eggs are just set.


6 to 8 servings