Gratin de blettes – Swiss chard gratin with cheese Recipe
Gratin de blettes is a French baked dish made from the leaves and stalks of Swiss chard, cooked in a delicate cream-and-cheese sauce. In the Nice region it’s often prepared to use the whole vegetable – nothing goes to waste. The flavor is a bit like a cross between spinach and leek gratin, but with pleasantly crunchy stalks.
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Servings
4
Ingredients
- Swiss chard - 600 g
- potatoes - 300 g
- onion - 1 piece
- garlic - 2 cloves
- cream - 200 ml
- milk - 100 ml
- cheese grated - 120 g
- butter - 30 g
- wheat flour - 1.5 tablespoons
- nutmeg ground - 0.25 teaspoons
- oil - 1 tablespoon
- salt
- pepper freshly ground
Main Ingredient:
boćwina
Preparation
- Peel the potatoes and slice them thinly. Cook in salted water for 8–10 minutes, until almost tender but still slightly firm in the center. Drain and set aside.
- Wash the Swiss chard thoroughly. Separate the leaves from the thick stalks. Cut the stalks into pieces about 2 cm long and slice the leaves into strips.
- Bring a large pot of lightly salted water to a boil. Add the chard stalks first and cook for 3–4 minutes, then add the leaves and cook for another 2 minutes. Drain and, once slightly cooled, squeeze out the excess water very well.
- Finely dice the onion and chop the garlic. Heat the oil in a pan, add the onion and sauté over medium heat for 4–5 minutes, until softened and lightly translucent. Add the garlic and cook for 1 minute more.
- Add the squeezed Swiss chard to the pan, stir and cook for 3–4 minutes to evaporate the remaining moisture. Season with salt and pepper.
- In a saucepan, melt the butter over low heat. Add the flour and stir vigorously for 1–2 minutes until you get a thick, lump-free paste, but do not let it brown.
- Gradually pour in the milk and cream, whisking constantly until the sauce thickens and becomes smooth. Season with salt, pepper and nutmeg. Add half of the grated cheese and stir until melted.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with butter or oil.
- Arrange a layer of potatoes on the bottom of the dish, then spread a layer of Swiss chard with onion on top. Repeat the layers, finishing with the chard.
- Pour the cheese sauce over everything and gently shake the dish so the sauce seeps between the layers. Sprinkle with the remaining grated cheese.
- Bake for 20–25 minutes, until the top is golden and lightly browned and the sauce is bubbling around the edges. Let stand for 10 minutes before cutting so the gratin can set slightly.
Storage
In fridge:
3 days
Freezing:
Yes
Zapiekankę przechowuj w lodówce, najlepiej w tym samym naczyniu, w którym była pieczona, przykrytą folią. Podgrzewaj w piekarniku lub na patelni pod przykryciem, aż środek będzie gorący.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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