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Vegetarian, South and mountains

Swiss chard gratin with steamed potatoes

Swiss chard gratin with steamed potatoes is a vegetarian dish for 4 people, ready in 1 hour, rated easy, at €2.50 per serving. The chard is cooked, mixed with homemade béchamel, and baked under melted gruyère until golden. The key to success is pressing the chard well before mixing it in, otherwise it releases too much water and the gratin turns watery.

Tonight, a Swiss chard gratin with béchamel, nicely golden, with steamed potatoes.

Swiss chard gratin with steamed potatoes
Total time
1 h
Difficulty
Easy
Cost per person
€2.50
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This gratin pairs the mild, slightly earthy taste of Swiss chard with a creamy béchamel seasoned with nutmeg. The leaves melt into the sauce while the stalks keep a bit of bite, giving you a contrast in texture that sets it apart from a typical vegetable gratin. The golden gruyère crust on top is what gives the dish its character.

It's a cold season dish, perfect for a weeknight in fall or winter when chard looks good at the market. Kids usually eat it without complaint, especially paired with plain steamed potatoes that mellow out the flavors. You can also serve it on a Sunday alongside roast meat, though it already holds its own as a main.

The ingredients

4 people

Fruits and vegetables

  • Swiss chard 1.2 kg
  • Potatoes 800 g

Dairy

  • Butter 40 g
  • Milk 50 cl
  • Shredded gruyère 100 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Cut the chard into chunks and cook it in salted water. 15 min

    The stalks need more time than the leaves.

  2. Make the béchamel with the butter, flour, milk, and nutmeg. 10 min

    Whisk constantly to avoid lumps.

  3. Drain and press the chard, then mix it with the béchamel in a baking dish.

    Press the chard in a kitchen towel, it releases a lot of water that would make the gratin soggy.

  4. Cover with gruyère and bake at 200 degrees until golden. 25 min

    Run it under the broiler for 2 minutes at the end for a nicely golden top.

  5. Steam the potatoes and serve. 25 min

    Pierce them with a knife to check they're done.

Our tips to get it right

  • Separate the green leaves from the white stalks before cooking, the stalks need a few extra minutes to become tender.
  • Don't oversalt the béchamel, the gruyère and the chard's cooking water already bring plenty of salt.
  • If your béchamel turns out too thick, thin it with a splash of warm milk rather than cold, it will stay smooth.

The variations

  • Swap the gruyère for comté or shredded emmental for a slightly milder flavor.
  • Stir a beaten egg into the béchamel for a firmer gratin that's easy to cut into neat portions.
  • For a quicker version, use frozen pre-chopped chard, you'll save a good ten minutes of prep.

What to serve it with

  • A green salad with vinaigrette
  • Roast pork or roast chicken
  • A slice of country bread

Storage

The gratin keeps 2 to 3 days in the fridge in a covered dish. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven so it gets its crisp top back, rather than in the microwave.

Questions about this dish

Can I use spinach instead of Swiss chard?

Yes, but shorten the cooking time and press it even harder, since spinach releases a lot of water. The result will be softer, without the bite of the stalks.

How do you keep the gratin from turning watery?

Press the chard firmly in a clean kitchen towel after cooking, that's the most important step. A thick enough béchamel also helps absorb any extra moisture.

Can I make this gratin ahead of time?

Yes, you can assemble it the day before and keep it in the fridge unbaked. Just add a few extra minutes in the oven the next day.

How can I get kids to like this gratin more?

Blend part of the cooked chard into the béchamel for a smoother, less fibrous texture. Melted, golden gruyère on top also goes a long way toward winning them over.

How long does it take to make a Swiss chard gratin with steamed potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Swiss chard gratin with steamed potatoes?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Swiss chard gratin with steamed potatoes cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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