Swiss chard and aluminum foil alternative

So I made a swiss chard gratin tonight - we got a bunch of swiss chard from the CSA, so I found a recipe on Fine Cooking. I have never actually cooked swiss chard before. Smothered with cream, cheese, and bacon, it's pretty darn good. :) Anyway, it is a great green for waste reduction since the whole thing can be used, stems and all.

So as it was cooking in the oven, the breadcrumb topping started to brown before the gratin was ready to come out. The usual remedy for this is just to cover lightly with foil to reduce further browning. Since I have been trying to avoid foil, I racked my brain for a foil alternative. I considered flipping a plate upside down over the dish, but I don't think they are oven safe. If I had a Silpat (silicone baking mat) I might have used that. But then I realized I had the perfect tool. My stainless steel saute pan has a lid that would work perfectly.

I really felt proud of myself for being resourceful. It really wasn't that hard to find a kitchen multi-tasker that would do the trick, but I think we are so used to certain "convenient" solutions that it makes us resistant to thinking up other possible options.