Chard and potato gratin
All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.
39K 6 3.8
Last modified on: June 10th 2020
Keywords for this recipe:For 12 people, you will need:
- 1
800 ml Swiss chard - 2
600 ml cooked potatoes - 3
41.28 ml butter - 4
400 ml Bechamel sauce - 5
100 ml grated cheese - 6
salt - 7
pepper
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 29 min. | 37 min. | 1 hour 6 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Prepare the chard
Cut the green parts of 800 ml Swiss chard off the central stalk and shred ("chiffonade").Stage 2 - 10 min.
Peel the stalks and cut into chunks.
Stage 3 - 4 min.
Boil in a large pan of salted water until just tender.
Stage 4 - 2 min.
Take out of the pan and drain, leaving the pan on the heat.
Stage 5 - 3 min.
Put the greens into the same water and blanch for 2 or 3 minutes.
Drain thoroughly, pressing to squeeze out all the cooking water.
Drain thoroughly, pressing to squeeze out all the cooking water.
Stage 6 - 3 min.
Assemble the gratin
Preheat the oven to 390°F (200°C).Slice the potatoes.
Stage 7 - 1 min.
Butter a gratin dish.
Stage 8 - 3 min.
Put a layer of the chard greens in the bottom. Salt and pepper lightly.
Stage 9 - 1 min.
Add a layer of potatoes.
Stage 10 - 1 min.
Then the chard stalks.
Stage 11 - 3 min.
Pour 400 ml Bechamel sauce over and top with 100 ml grated cheese.
Stage 12 - 30 min.
Bake for about 30 minutes, watching for browning. If necessary, pop under the grill to finish browning before serving.
Remarks
For a quicker version, use thick cream or crème fraiche instead of the bechamel.
If the potatoes are not already cooked for stage 6, peel and slice them, then boil in the same water.
If the potatoes are not already cooked for stage 6, peel and slice them, then boil in the same water.
Keeping
2 or 3 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,071 Kcal or 8,671 Kj | 54 gr | 213 gr | 111 gr |
| 104 % | 21 % | 20 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 76 Kcal or 318 Kj | 2 gr | 8 gr | 4 gr |
| 4 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 173 Kcal or 724 Kj | 5 gr | 18 gr | 9 gr |
| 9 % | 2 % | 2 % | 1 % |
How much will it cost?
- For 12 people : 4.53 €
- Per person : 0.38 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Swiss chard: You can check-out other recipes which use it, like for example: Salmon chard rolls, ... All |
 | Cooked potatoes: You can check-out other recipes which use it, like for example: Gratin of Endives with Mont d'Or, Chicken with spinach in a cream sauce , Creamy spinach and potato gratin, Croque-monsieur potatoes, Baker's chicken and potato tart, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur potatoes, Escalope cordon bleu, Scallops au gratin, Asparagus and spinach gratin, Small green vegetables in Mornay sauce, ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: White bean gratin "à l'italienne", Pollack Parmentier, Gratin of chicken with rice and sautéed mushrooms, Breton Pie, Quick stuffed courgettes, ... All |
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