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Gratin de blettes
Swiss chard gratin
Gratin de blettes: Lyon and Provence Swiss chard stalks and leaves baked in béchamel under breadcrumbs
FrenchGratin de blettes is a thrifty winter favourite in Lyon and across Provence, where Swiss chard is a staple of every market garden and both the white ribs and the green leaves are used. The stalks are boiled until tender, the leaves wilted, and everything is folded into a nutmeg béchamel and baked under crisp breadcrumbs. It is served as a side with roasts or on its own for supper. The common mistake is not cooking the stalks long enough, which leaves them stringy. Chef's tip: peel the strings off the backs of the wide stalks like celery; the gratin will be silky.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chard
- 2 ¼ lb Swiss chard
- 1 tbsp saltfor the water
For the béchamel
- 1 ⅜ oz butter
- 1 ⅜ oz plain flour
- 2 cups whole milk
- 1 pinch ground nutmeg
- ½ tsp salt
- ½ tsp black pepper
For the top
- 3 tbsp dried breadcrumbs
- ½ oz butterin small pieces
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Method
0/5 doneStep 1: Heat the oven to 400°F (350°F fan). Cut the green leaves from the 2 ¼ lb Swiss chard. Pull the strings from the stalks and cut them in 3 cm pieces; roughly chop the leaves.
5 minStep 2: Boil the stalks in water with the 1 tbsp salt for 8–10 minutes until tender, adding the leaves for the last 2 minutes. Drain well and squeeze the leaves dry.
10 minStep 3: Melt the 1 ⅜ oz butter, stir in the 1 ⅜ oz plain flour and cook for 1 minute, then whisk in the 2 cups whole milk a little at a time. Simmer for 5 minutes, whisking, until thick and smooth. Season with 1 pinch ground nutmeg, ½ tsp salt and ½ tsp black pepper.
8 minStep 4: Fold the chard into the sauce and spread in a buttered baking dish. Scatter over the 1 ¾ oz grated Gruyère or vegetarian hard cheese, 3 tbsp dried breadcrumbs and ½ oz butter.
2 minStep 5: Bake for 20–25 minutes, until bubbling at the edges and golden and crisp on top.
25 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 11 g
- Carbs
- 22 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gratin de blettes take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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