Chard gratin à la Mornay


Chard gratin à la Mornay
For this very gourmet gratin, we'll mix bacon with whole chard, leaves and chops, and bind it all together with a delicious Mornay sauce.
252 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: December 31th 2025
For 6 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 55 min.
All in all: 1 hour 50 min.
When should you start or finish this recipe?
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 - ⌛ 20 min.
Chard gratin à la Mornay : Stage 1
Prepare, if you haven't already, 250 g mornay sauce.

Reserve.

Stage 2 - ⌛ 20 min.
Chard gratin à la Mornay : Stage 2
Prepare 1 kg Leaf beet (swiss chard), then set aside.

Stage 3 - ⌛ 3 min.
Chard gratin à la Mornay : Stage 3

Stage 4 - ⌛ 3 min.
Chard gratin à la Mornay : Stage 4
Cut 125 g belly (streaky) bacon into small lardons.

Stage 5 - ⌛ 4 min.
Chard gratin à la Mornay : Stage 5
In a large frying pan over medium heat, toast the lardons.

Stage 6 - ⌛ 1 min.
Chard gratin à la Mornay : Stage 6
When they have rendered some of their fat and are sufficiently browned, add the chopped shallot, salt and pepper.

Cook for 1 minute without browning.

Stage 7 - ⌛ 1 min.
Chard gratin à la Mornay : Stage 7
Add the chard chops, season with salt and pepper, then mix...

Stage 8 - ⌛ 10 min.
Chard gratin à la Mornay : Stage 8
...and cook covered, until just tender, check the seasoning, then transfer to a plate.

Stage 9 - ⌛ 3 min.
Chard gratin à la Mornay : Stage 9
Return the pan to the heat, pour in 4 tablespoons olive oil and, when hot, add the chard leaves.

Stage 10 - ⌛ 3 min.
Chard gratin à la Mornay : Stage 10
Cook for 2 or 3 minutes, stirring occasionally, until the leaves "fall off", i.e. become more tender.

Season with salt, then add to the chops.

Stage 11 - ⌛ 2 min.
Chard gratin à la Mornay : Stage 11
Preheat oven to 180°C (360°F).

In a gratin dish, place a layer of Mornay sauce on the bottom.

Stage 12 - ⌛ 3 min.
Chard gratin à la Mornay : Stage 12
Then half the chard, sides and leaves, covered with a layer of Mornay.

Stage 13 - ⌛ 1 min.
Chard gratin à la Mornay : Stage 13
Then add the other half of the chard.

Stage 14 - ⌛ 2 min.
Chard gratin à la Mornay : Stage 14
Then add the rest of the Mornay sauce, and sprinkle with grated 50 g Comté cheese.

Stage 15 - ⌛ 30 min.
Chard gratin à la Mornay : Stage 15
Bake for approximately 30 minutes at 180°C (360°F).
Remarks
When you make the Mornay sauce, use a smoked cheese if possible, such as smoked raclette, which goes very well with chard.
If this is the case, you can place the remaining cheese crumbs on the gratin before putting it in the oven, for an aesthetic effect (see photo above) and a nice little crunch.

If you don't have the time to make a Mornay sauce, a classic béchamel sauce will work just as well.
Keeping: Several days in the fridge, protected by cling film, and also freezes well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 RDI=50 %220 RDI=20 %370 RDI=60 %2,110 RDI=110 %8,840 RDI: 110 %
Per 100 g9 RDI=4 %10 RDI=1 %20 RDI=4 %140 RDI=7 %590 RDI: 7 %
Per person20 RDI=9 %40 RDI=3 %60 RDI=9 %350 RDI=20 %1,470 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 6 people : 3.80 €
  • Per person : 0.65 €

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)
Other recipes you may also like
You should not add raisins to recipes dry
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
February 21th 2011280 K4.1 40 min.
Mushroom duxelles
Mushroom duxelles
A duxelles consists of finely sliced mushrooms cooked in butter with shallots. It is more of a preparation than a dish in its own right, which can be used in other recipes.
May 10th 202374 K 25 min.
African style chicken
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
February 21th 2011428 K5 2 hours 4 min.
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
October 3rd 2010895 K3.8 6 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023818 K 143.5 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page