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Chard gratin à la Mornay

Name: Chard gratin à la Mornay
Prep time: 55 min
Cook time: 51 min
Total time: 1 h 46 min
Yield: 6 people
Cuisine: French
Ingredients: 250 g mornay sauce; 1 kg Leaf beet (swiss chard); 1 shallot; 125 g belly (streaky) bacon; 4 tablespoons olive oil; 50 g Comté cheese; Salt; Pepper

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.

3,076 5/5 (2 reviews)

Duration

1 hour 50 min.

Difficulty

Easy

Last modified on: December 31^th 2025

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 55 min.

Cooking 55 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

Stage 1 - ⌛ 20 min.

Prepare, if you haven't already, 250 g mornay sauce.

Reserve.

Stage 2 - ⌛ 20 min.

Prepare 1 kg Leaf beet (swiss chard), then set aside.

Stage 3 - ⌛ 3 min.

Prepare, slice and reserve 1 shallot.

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.

Stage 7 - ⌛ 1 min.

Add the chard chops, season with salt and pepper, then mix...

Stage 8 - ⌛ 10 min.

...and cook covered, until just tender, check the seasoning, then transfer to a plate.

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.

Stage 11 - ⌛ 2 min.

Preheat oven to 180°C (360°F).

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.

Keeping: Several days in the fridge, protected by cling film, and also freezes well.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	14 g RDI=5 %	24 g RDI=34 %	139 kcal RDI=7 %	585 kJ RDI=7 %
Per person	23 g RDI=36 %	35 g RDI=14 %	62 g RDI=85 %	351 kcal RDI=18 %	1,473 kJ RDI=18 %
Whole recipe	139 g RDI=214 %	215 g RDI=81 %	372 g RDI=510 %	2,111 kcal RDI=106 %	8,839 kJ RDI=106 %