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.
41K 3.8/5 based on 6 reviews
Last modified on: June 10th 2020
Keywords for this recipe:For 6 people, you will need:
- 1
400 ml Leaf beet (swiss chard) - 2
300 ml cooked potatoes - 3
20.64 ml butter - 4
200 ml Bechamel sauce - 5
50 ml grated cheese - 6
salt - 7
pepper
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 29 min. | 37 min. | 1 hour 6 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Prepare the chard
Cut the green parts of 400 ml 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 200 ml Bechamel sauce over and top with 50 ml 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,039 Kcal or 4,350 Kj | 45 gr | 161 gr | 102 gr |
| 52 % | 17 % | 15 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 76 Kcal or 318 Kj | 3 gr | 12 gr | 7 gr |
| 4 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 173 Kcal or 724 Kj | 8 gr | 27 gr | 17 gr |
| 9 % | 3 % | 3 % | 3 % |
How much will it cost?
- For 6 people : 2.27 €
- 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): You can check-out other recipes which use it, like for example: Salmon chard rolls, ... All |
 | Cooked potatoes: You can check-out other recipes which use it, like for example: Green Piedmont Salad, Seb's Italian-style aperitif slices, Bistro-style cabbage salad, Gratin of Endives with Mont d'Or, Gratin of Jerusalem artichokes à la Comtoise, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Gratin slices with spinach, Stuffed artichokes au gratin, Spinach and cauliflower with sesame béchamel sauce, Montlebon toast, Endives , ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Ham pasta bake, Croque-monsieur potatoes, Gratin Parmentier, French onion soup, Grilled ham and bechamel sandwiches, ... All |
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.486K5 49 min. July 27th 2013
Tartiflette
A personal version of a classic recipe from Savoy.591K 14.6 1 hour 27 min. September 16th 2019
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...1.7M 304.0 7 days 15 min. April 3rd 2020
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.258K 24 1 hour 35 min. February 21th 2011
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.463K2.7 1 hour 24 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.