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Le Chaudron recipe
Gratin de blettes à la crème
Creamy Swiss chard gratin
⏱ 50 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)Swiss chard
300 ml (1¼ cups)heavy cream
2 clovesgarlic, chopped
80 g (3 oz)grated Comté
40 g (1½ oz)butter
1 pinchgrated nutmeg
- 1 kg (2.2 lb) Swiss chard
- 300 ml (1¼ cups) heavy cream
- 2 cloves garlic, chopped
- 80 g (3 oz) grated Comté
- 40 g (1½ oz) butter
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Separate the chard leaves from the stems; cut the stems into pieces and roughly chop the leaves.
- Blanch the stems in salted boiling water for 8 minutes, adding the leaves for the last 2, then drain.
- Cook the garlic in butter for 2 minutes, add the chard and cook 5 minutes.
- Add the cream and nutmeg and simmer 5 minutes.
- Spread in a gratin dish and cover with Comté.
- Bake at 200°C (400°F) for 20 minutes until golden and bubbling.
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