Chard and potato gratin

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 800 g Leaf beet (swiss chard)
• 2 300 g cooked potatoes
• 3 20 g butter
• 4 200 g bechamel sauce
• 5 50 g grated cheese
• 6 salt
• 7 pepper
• Total weight: 1,370 grams

Times:

Preparation	Cooking	Start to finish
20 min.	40 min.	60 min.

Step by step recipe

• 1:

  Chard preparation

  Prepare 800 g Leaf beet (swiss chard).
• 2: Plunge the chard ribs into a large pot of boiling salted water, and cook until tender.
• 3: Remove them from the cooking water with a skimmer and drain, but leave the pan on the heat.
• 4: Put the greens into the same water and blanch for 2 or 3 minutes.
  Drain thoroughly, pressing to squeeze out all the cooking water.
• 5:

  Assemble the gratin

  Preheat the oven to 390°F (200°C).
  Slice the potatoes.
• 6: Butter a gratin dish.
• 7: Put a layer of the chard greens in the bottom. Salt and pepper lightly.
• 8: Add a layer of potatoes.
• 9: Then the chard stalks.
• 10: Pour 200 g bechamel sauce over and top with 50 g grated cheese.
• 11: 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.

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