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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.
56 K 3.8/5 (6 reviews)
1 hour 6 min.
Easy
6 people
7 IngredientsLast modified on: June 10th 2020
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
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 800 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 200 g bechamel sauce over and top with 50 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 | 50 RDI=20 % | 160 RDI=20 % | 100 RDI=20 % | 1,040 RDI=50 % | 4,350 RDI: 50 % |
| 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 6 people : 2.30 €
- 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: Seb's Italian-style aperitif slices, Gratin du Nord, Baked salmon fillet, Gratin of Jerusalem artichokes à la Comtoise, Gratin of beet tops and potatoes, ... See them all 55
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Chilli chicken and spinach gratin, Croque-monsieur potatoes, Purple artichokes in a cheesy gratin, Potato and broccoli gratin, ... See them all 31
Grated cheese
Like these other recipes: Stuffed cabbage leaves, Aperitif rolls, Frichti from Bruxelles, Gougères, Stuffed artichokes au gratin, ... See them all 73
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