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Chard and potato gratin

Name: Chard and potato gratin
Prep time: 19 min
Cook time: 37 min
Total time: 56 min
Yield: 6 people
Cuisine: French
Ingredients: 800 g leaf beet (swiss chard); 300 g cooked potatoes; 20 g butter; 200 g bechamel sauce; 50 g grated cheese; Salt; Pepper

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.

68 K 3.8/5 (6 reviews)474556

Duration

1 hour

Difficulty

Easy

Last modified on: October 31^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

20 min.

Cooking

40 min.

All in all

1 hour

Preparation 20 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

Chard preparation

Prepare 800 g leaf beet (swiss chard).

Step 2 - ⌛ 4 min.

Plunge the chard ribs into a large pot of boiling salted water, and cook until tender.

Step 3 - ⌛ 2 min.

Remove them from the cooking water with a skimmer and drain, but leave the pan on the heat.

Step 4 - ⌛ 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.

Step 5 - ⌛ 3 min.

Assemble the gratin

Preheat the oven to 390°F (200°C).

Slice the potatoes.

Step 6 - ⌛ 1 min.

Butter a gratin dish.

Step 7 - ⌛ 3 min.

Put a layer of the chard greens in the bottom. Salt and pepper lightly.

Step 8 - ⌛ 1 min.

Add a layer of potatoes.

Step 9 - ⌛ 1 min.

Then the chard stalks.

Step 10 - ⌛ 3 min.

Pour 200 g bechamel sauce over and top with 50 g grated cheese.

Step 11 - ⌛ 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.

Keeping: 2 or 3 days in the fridge, covered with plastic film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=3 %	7 g RDI=3 %	4 g RDI=6 %	73 kcal RDI=4 %	305 kJ RDI=4 %
Per person	5 g RDI=7 %	16 g RDI=6 %	10 g RDI=13 %	167 kcal RDI=8 %	697 kJ RDI=8 %
Whole recipe	27 g RDI=42 %	95 g RDI=36 %	58 g RDI=79 %	999 kcal RDI=50 %	4,184 kJ RDI=50 %