|Preparation||Cooking||Start to finish|
|29 min.||37 min.||1 hour 6 min.|
Prepare the chardCut the green parts of 800 g Swiss chard off the central stalk and shred ("chiffonade").
|2||Peel the stalks and cut into chunks.|
|3||Boil in a large pan of salted water until just tender.|
|4||Take out of the pan and drain, leaving the pan on the heat.|
|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.
Assemble the gratinPreheat the oven to 390°F (200°C).
Slice the potatoes.
|7||Butter a gratin dish.|
|8||Put a layer of the chard greens in the bottom. Salt and pepper lightly.|
|9||Add a layer of potatoes.|
|10||Then the chard stalks.|
|11||Pour 200 g Bechamel sauce over and top with 50 g grated cheese.|
|12||Bake for about 30 minutes, watching for browning. If necessary, pop under the grill to finish browning before serving.|