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.
43K 3.8/5 based on 6 reviews
Last modified on: June 10th 2020
Keywords for this recipe:For 2 people, you will need:
- 1
267 g Leaf beet (swiss chard) - 2
100 g cooked potatoes - 3
7 g butter - 4
67 g Bechamel sauce - 5
17 g grated cheese - 6
salt - 7
pepper - Total weight: 458 grams
Change measures:
Times for this recipe
Preparation: 29 min.
Cooking: 37 min.
All in all: 1 hour 6 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.
Prepare the chard
Cut the green parts of 267 g Leaf beet (swiss chard) off the central stalk and shred ("chiffonade").Stage 2 - 10 min.
Peel the stalks and cut into chunks.
Stage 3 - 4 min.
Boil in a large pan of salted water until just tender.
Stage 4 - 2 min.
Take out of the pan and drain, leaving the pan on the heat.
Stage 5 - 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 6 - 3 min.
Assemble the gratin
Preheat the oven to 390°F (200°C).Slice the potatoes.
Stage 7 - 1 min.
Butter a gratin dish.
Stage 8 - 3 min.
Put a layer of the chard greens in the bottom. Salt and pepper lightly.
Stage 9 - 1 min.
Add a layer of potatoes.
Stage 10 - 1 min.
Then the chard stalks.
Stage 11 - 3 min.
Pour 67 g Bechamel sauce over and top with 17 g grated cheese.
Stage 12 - 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 | 20 6 % | 50 5 % | 30 5 % | 350 20 % | 1,470 20 % |
| Per 100 g | 3 1 % | 10 1 % | 7 1 % | 80 4 % | 320 4 % |
| Per person | 7 3 % | 30 3 % | 20 3 % | 180 9 % | 730 9 % |
How much will it cost?
- For 2 people : 0.76 €
- Per person : 0.38 €
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, ... See them all 1
Cooked potatoes
Like these other recipes: Oven omelette, Tartiflette, Comtois surprise bread, Eggs Comtoise, Mashed potatoes with cancoillotte cheese, ... See them all 49
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Gratin "grilled inside", Purple artichokes in a cheesy gratin, Italian style gratin, Gratin of Jerusalem artichokes à la Comtoise, Asparagus and spinach gratin, ... See them all 29
Grated cheese
Like these other recipes: Celeriac and mushroom gratin, Moussaka, Baker's chicken and potato tart, Thin spinach and potato tart, Spicy mustard cauliflower cheese, ... See them all 71
Other recipes you may also like
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.November 28th 201846K 36 min.
Scallops au gratin
Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.January 13th 201967K 1 hour 7 min.
Erika's ceviche
Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.December 30th 201971K 1 hour 9 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.7M 74.3 4 hours 38 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018326K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.