Chard and potato gratin


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.
20K 4 3.8
Grade this recipe:

Last modified on: June 10th 2020

Keywords for this recipe:GratinCasseroleChardPotatoesBechamel
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
29 min.37 min.1 hour 6 min.
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Step by step recipe


Stage 1 - 5 min.
Chard and potato gratin : Photo of step #1

Prepare the chard

Cut the green parts of 800 g Swiss chard off the central stalk and shred ("chiffonade").

Stage 2 - 10 min.
Chard and potato gratin : Photo of step #2
Peel the stalks and cut into chunks.

Stage 3 - 4 min.
Chard and potato gratin : Photo of step #3
Boil in a large pan of salted water until just tender.

Stage 4 - 2 min.
Chard and potato gratin : Photo of step #4
Take out of the pan and drain, leaving the pan on the heat.

Stage 5 - 3 min.
Chard and potato gratin : Photo of step #5
Put the greens into the same water and blanch for 2 or 3 minutes.

Drain thoroughly, pressing to squeeze out all the cooking water.

Stage 6 - 3 min.
Chard and potato gratin : Photo of step #6

Assemble the gratin

Preheat the oven to 390°F (200°C).

Slice the potatoes.

Stage 7 - 1 min.
Chard and potato gratin : Photo of step #7
Butter a gratin dish.

Stage 8 - 3 min.
Chard and potato gratin : Photo of step #8
Put a layer of the chard greens in the bottom. Salt and pepper lightly.

Stage 9 - 1 min.
Chard and potato gratin : Photo of step #9
Add a layer of potatoes.

Stage 10 - 1 min.
Chard and potato gratin : Photo of step #10
Then the chard stalks.

Stage 11 - 3 min.
Chard and potato gratin : Photo of step #11
Pour 200 g Bechamel sauce over and top with 50 g grated cheese.

Stage 12 - 30 min.
Chard and potato gratin : Photo of step #12
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,035 Kcal or 4,333 Kj27 gr107 gr56 gr
52 %10 %10 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
76 Kcal or 318 Kj2 gr8 gr4 gr
4 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
173 Kcal or 724 Kj5 gr18 gr9 gr
9 %2 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 2.27 €
  • Per person : 0.38 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Swiss chardSwiss chard: You can check-out other recipes which use it, like for example: Salmon chard rolls, ... All
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Baker's chicken and potato tart, Warm scallop and cabbage salad, Creamy artichokes, Baked salmon fillet, Eggs Comtoise, ... All
Bechamel sauceBechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Asparagus and spinach gratin, Purple artichokes in a cheesy gratin, Moussaka, Harvest Gratin, Croque-monsieur, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Baker's pizza, Baker's chicken and potato tart, Gratin slices with spinach, Algerian brik rolls, ... All
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