Chard and potato gratin

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
30 min.	40 min.	1 hour 6 min.

Step by step recipe

1	Prepare the chard Cut the green parts of 800 g Leaf beet (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.
6	Assemble the gratin Preheat 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.

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.

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