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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.
52 K 3.8/5 (6 reviews)
1 hour 6 min.
Easy
12 people
7 IngredientsLast modified on: June 10th 2020
For 12 people, you will need:
- 1
3 ½ cups Leaf beet (swiss chard) - 2
2 2⁄3 cups cooked potatoes - 3
cup + 3 tablespoons butter - 4
1 ¾ cup bechamel sauce - 5
½ cup grated cheese - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 40 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 3 ½ cups 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 1 ¾ cup bechamel sauce over and top with ½ cup 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 | 90 RDI=40 % | 320 RDI=30 % | 200 RDI=30 % | 2,080 RDI=100 % | 8,700 RDI: 100 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 7 RDI=1 % | 80 RDI=4 % | 320 RDI: 4 % |
| Per person | 7 RDI=3 % | 30 RDI=3 % | 20 RDI=3 % | 170 RDI=9 % | 730 RDI: 9 % |
How much will it cost?
- For 12 people : 4.55 €
- Per person : 0.40 €
Change currency: 
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: Green beans and potatoes with Morbier cream sauce, Seb's Italian-style aperitif slices, Polish-style beetroot salad, Lemony cabbage and potato salad, Gratin du Nord, ... See them all 53
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Purple artichokes in a cheesy gratin, Chilli chicken and spinach gratin, Mornay Sauce, Escalope cordon bleu, Potato and broccoli gratin, ... See them all 31
Grated cheese
Like these other recipes: Chilli chicken and spinach gratin, Bolognaise lasagne, Endive gratin with cancoillotte, Soufflée omelette with cheese, White bean gratin "à l'italienne", ... See them all 73
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