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What would you think about a good swiss chards gratin? To illustrate how you can use Mornay sauce, which I published recently, I propose a possible recipe using chard served as a gratin with the famous Mornay sauce.
Swiss Chard Gratin with Mornay Sauce Recipe
Photo credit: © Eatwell101.com
Ingredients list: swiss chards gratin
Serves 4
Swiss chard:
- 2 bunches of Swiss chard, not too large
- Coarse salt
- 1 lemon
- A little oil
- Some butter
- 1/2 clove garlic
Mornay sauce:
See the full ingredients list here
Finish:
- 60g of Comte cheese or other medium-hard cheese, like Swiss cheese or cheddar
- A little melted butter
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
Trimming Swiss chards:
1. Use a knife to separate the stalks from the leaves.
Make an incision at the base of the stem, break both sides, and gently pull the smallest part to remove gristle. Return the stalk, scoring about 7 or 10 cm, and pull on the section obtained. Then pull the filaments to eliminate them from the section.
Repeat until you reach the end of the chard stalk, and then proceed with the other stalks. Wash and drain the chard stalks.
2. You can soak chard leaves in plenty of water with a little white vinegar, then rinse and drain.
Even if it takes a little time, remove with a knife the main veins that may remain somewhat firm after cooking.
Cooking chard:
3. Make a circle with parchment paper according to the diameter of your cooking vessel. Bring salted water to a boil, add oil and lemon juice. Add the Swiss chard stalks and place the parchment paper on the water surface. Poach to simmer for 20 to 25 minutes.
Cool and drain. Crush half the garlic clove with the flat side of a knife.
4. In a sauté pan or a chef pan, melt the butter and add the green chard leaves and half the crushed garlic clove.
5. Cook over a low heat and cover. Stir occasionally during cooking.
The Mornay sauce
More details on the Mornay sauce here.
The gratin:
6. Preheat oven to 360°F (180°C).Grease the bottom of your dish with a brush.
7. Drain the Swiss chard on paper towels to avoid soaking the Mornay sauce.
8. Cut the Swiss chard into small rectangles.
9. Place half the Swiss chard in the bottom of your dish.
10. Add half the Mornay sauce.
11. Top with sautéed green chards, and then add the second half of the Swiss chards.
12. Cover with the remaining Mornay sauce.
13. Top with chopped cheese and sprinkle a few drops of melted butter.
14. Bake at 360°D (180°C) for 25 to 30 minutes.
Here we are! What do you think of this Swiss chard gratin recipe?
Photo credit: © Eatwell101.com
Read also: the basic cooking knives and their use
Swiss Chard Gratin Recipe
How to cook Swiss Chard Gratin
Ingredients
Swiss chard:
- 2 bunches of Swiss chard, not too large
- Coarse salt
- 1 lemon
- A little oil
- Some butter
- 1/2 clove garlic
- Mornay sauce:
See the full ingredients list here
Finish:
- 60g of Comte cheese or other medium-hard cheese, like Swiss cheese or cheddar
- A little melted butter
Instructions
Trimming Swiss chards:
- Use a knife to separate the stalks from the leaves.
- Make an incision at the base of the stem, break both sides, and gently pull the smallest part to remove gristle. Return the stalk, scoring about 7 or 10 cm, and pull on the section obtained. Then pull the filaments to eliminate them from the section.
- Repeat until you reach the end of the chard stalk, and then proceed with the other stalks. Wash and drain the chard stalks.
- You can soak chard leaves in plenty of water with a little white vinegar, then rinse and drain.
- Even if it takes a little time, remove with a knife the main veins that may remain somewhat firm after cooking.
Cooking chard:
- Make a circle with parchment paper according to the diameter of your cooking vessel. Bring salted water to a boil, add oil and lemon juice. Add the Swiss chard stalks and place the parchment paper on the water surface. Poach to simmer for 20 to 25 minutes.
- Cool and drain. Crush half the garlic clove with the flat side of a knife.
- In a sauté pan or a chef pan, melt the butter and add the green chard leaves and half the crushed garlic clove.
- Cook over a low heat and cover. Stir occasionally during cooking.
The Mornay sauce
- More details on the Mornay sauce here.
The gratin:
- Preheat oven to 360°F (180°C).Grease the bottom of your dish with a brush.
- Drain the Swiss chard on paper towels to avoid soaking the Mornay sauce.
- Cut the Swiss chard into small rectangles.
- Place half the Swiss chard in the bottom of your dish.
- Add half the Mornay sauce.
- Top with sautéed green chards, and then add the second half of the Swiss chards.
- Cover with the remaining Mornay sauce.
- Top with chopped cheese and sprinkle a few drops of melted butter.
- Bake at 360°D (180°C) for 25 to 30 minutes.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
[…] a vegetal earthiness. You can eat both the hearty stems and leaves. A very classic way to enjoy swiss chard is as a gratin, with bechamel sauce and cheese. Add to your soups and stews. If using stems, add them first because they take longer than the […]
[...] How to cook Swiss Chard Gratini [...]
[...] Serve with grilled red meat …Annuler les modificationsBraised Swiss Chard RecipeI used to cook swiss chard gratin with Mornay or Bechamel sauce, but no sauce for today: we’ll use only the stems that are just cooked in the pan to make a [...]
[...] mornay sauce. Mornay sauce is also appreciated with seafood, crayfish or chicken.Update: Look at the swiss chard gratin recipe we just published!The Mornay sauce can also accompany the following dishes:mac and cheese mornay [...]
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