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.
62 K 3.8/5 (6 reviews)
60 min.
Easy
2.30 €
6 people
7 IngredientsLast modified on: December 21th 2025
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: 60 min.
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
Stage 1 - ⌛ 5 min.
Chard preparation
Prepare 800 g Leaf beet (swiss chard).Stage 2 - ⌛ 4 min.
Plunge the chard ribs into a large pot of boiling salted water, and cook until tender.
Stage 3 - ⌛ 2 min.
Stage 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.
Drain thoroughly, pressing to squeeze out all the cooking water.
Stage 5 - ⌛ 3 min.
Assemble the gratin
Preheat the oven to 390°F (200°C).Slice the potatoes.
Stage 6 - ⌛ 1 min.
Butter a gratin dish.
Stage 7 - ⌛ 3 min.
Put a layer of the chard greens in the bottom. Salt and pepper lightly.
Stage 8 - ⌛ 1 min.
Add a layer of potatoes.
Stage 9 - ⌛ 1 min.
Then the chard stalks.
Stage 10 - ⌛ 3 min.
Pour 200 g bechamel sauce over and top with 50 g grated cheese.
Stage 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=10 % | 160 RDI=10 % | 100 RDI=10 % | 1,040 RDI=40 % | 4,350 RDI: 40 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 7 RDI=1 % | 80 RDI=3 % | 320 RDI: 3 % |
| Per person | 7 RDI=2 % | 30 RDI=2 % | 20 RDI=2 % | 170 RDI=6 % | 730 RDI: 6 % |
How much will it cost?
- For 6 people : 2.30 €
- Per person : 0.40 €
Change currency:
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)
Leaf beet (swiss chard)
Like these other recipes: Chard gratin à la Mornay, How to prepare chard, Salmon chard rolls, ... See them all 3
Cooked potatoes
Like these other recipes: Morbiflette, The strange gratin, Beetroot and fried chicken salad, Baked salmon fillet, Gratin du Nord, ... See them all 58
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Harvest Gratin, Spinach and hard-boiled egg gratin, Croque-monsieur, Spinach on toast with bechamel, Spiced butternut gratin, ... See them all 31
Grated cheese
Like these other recipes: Sardine and potato gratin, Sausage buckwheat pancakes, Ham "friand" pie, Italian style gratin, Spinach Croque-monsieur , ... See them all 75
Other recipes you may also like
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010310 K 14.2 15 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow. February 21th 2011360 K5 4 hours 7 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual. February 21th 2011512 K 92.5 1 min.
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese. December 12th 2010210 K3.9 2 hours 15 min.
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing. April 3rd 2011164 K 14.6 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.