This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chard gratin à la Mornay
For this very gourmet gratin, we'll mix bacon with whole chard, leaves and chops, and bind it all together with a delicious Mornay sauce.
206
1 hour 50 min.
Easy
3.80 €
6 people
8 IngredientsLast modified on: December 31th 2025
For 6 people, you will need:
- 1
250 g mornay sauce - 2
1 kg Leaf beet (swiss chard) - 3
1 shallot - 4
125 g belly (streaky) bacon - 5
4 tablespoons olive oil - 6
50 g Comté cheese - 7
salt - 8
pepper - Total weight: 1,510 grams
Times for this recipe
Preparation: 55 min.
Cooking: 55 min.
All in all: 1 hour 50 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 - ⌛ 20 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 3 min.
Cut 125 g belly (streaky) bacon into small lardons.
Stage 5 - ⌛ 4 min.
In a large frying pan over medium heat, toast the lardons.
Stage 6 - ⌛ 1 min.
When they have rendered some of their fat and are sufficiently browned, add the chopped shallot, salt and pepper.
Cook for 1 minute without browning.
Cook for 1 minute without browning.
Stage 7 - ⌛ 1 min.
Add the chard chops, season with salt and pepper, then mix...
Stage 8 - ⌛ 10 min.
Stage 9 - ⌛ 3 min.
Return the pan to the heat, pour in 4 tablespoons olive oil and, when hot, add the chard leaves.
Stage 10 - ⌛ 3 min.
Cook for 2 or 3 minutes, stirring occasionally, until the leaves "fall off", i.e. become more tender.
Season with salt, then add to the chops.
Season with salt, then add to the chops.
Stage 11 - ⌛ 2 min.
Preheat oven to 180°C (360°F).
In a gratin dish, place a layer of Mornay sauce on the bottom.
In a gratin dish, place a layer of Mornay sauce on the bottom.
Stage 12 - ⌛ 3 min.
Then half the chard, sides and leaves, covered with a layer of Mornay.
Stage 13 - ⌛ 1 min.
Then add the other half of the chard.
Stage 14 - ⌛ 2 min.
Then add the rest of the Mornay sauce, and sprinkle with grated 50 g Comté cheese.
Stage 15 - ⌛ 30 min.
Bake for approximately 30 minutes at 180°C (360°F).
Remarks
When you make the Mornay sauce, use a smoked cheese if possible, such as smoked raclette, which goes very well with chard.
If this is the case, you can place the remaining cheese crumbs on the gratin before putting it in the oven, for an aesthetic effect (see photo above) and a nice little crunch.
If you don't have the time to make a Mornay sauce, a classic béchamel sauce will work just as well.
If this is the case, you can place the remaining cheese crumbs on the gratin before putting it in the oven, for an aesthetic effect (see photo above) and a nice little crunch.
If you don't have the time to make a Mornay sauce, a classic béchamel sauce will work just as well.
Keeping: Several days in the fridge, protected by cling film, and also freezes well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=50 % | 220 RDI=20 % | 370 RDI=60 % | 2,110 RDI=110 % | 8,840 RDI: 110 % |
| Per 100 g | 9 RDI=4 % | 10 RDI=1 % | 20 RDI=4 % | 140 RDI=7 % | 590 RDI: 7 % |
| Per person | 20 RDI=9 % | 40 RDI=3 % | 60 RDI=9 % | 350 RDI=20 % | 1,470 RDI: 20 % |
How much will it cost?
- For 6 people : 3.80 €
- Per person : 0.65 €
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: Salmon chard rolls, Chard and potato gratin, How to prepare chard, ... See them all 3
Mornay Sauce
You can get more informations, or check-out other recipes which use it, for example: Small green vegetables in Mornay sauce, Spinach Mornay, Mornay onion tart, Eggs Florentine, Manou's zucchinis garnished, ... See them all 5
Belly (streaky) bacon
Like these other recipes: Potato wallets, Larded pork tenderloin, Stuffed pumpkin gratin, Roast beef "like they do it in Santa Fe", "Land and sea" kebabs, ... See them all 32
Comté cheese
Like these other recipes: Spinach and Comté Loaf, Escalope cordon bleu, Deep leek and potato quiche, Salmon and spinach quiche, Cocotte eggs with Comté, ... See them all 45
Other recipes you may also like
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018278 K 24.7 5 hours 30 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016249 K3.7 1 hour 20 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste. December 6th 2015435 K4.8 35 min.
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here. February 21th 2011181 K3 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.