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  • Seasonal recipe No 4 – Swiss chard and potato gratin

    Posted on July 25th, 2009 Trish 2 comments

    Another excellent recipe from the Riverford Organic Vegetables website. 

    Camel CSA 25-07-09Preparation time: 25 minutes
    Cooking time: 55 minutes

    Serves: 4

    500g Swiss chard
    75g margarine
    2tbsp plain flour
    100g cheddar cheese
    750g potatoes
    4 garlic cloves
    600ml (1 pint) milk
    salt and pepper

    1. Remove and roughly chop the green part of the chard leaves. Cut the stalks into 2cm lengths and steam for 10 mins. Stir in the green leaves and continue to cook for a few minutes.
    2. Wash the potatoes and cut into 1cm slices. Boil for 5 mins until just tender. Drain.
    3. Grease a shallow baking dish and layer with half the potatoes, the chard, then the remaining potatoes.

    To make the sauce:
    1. Melt the margarine and fry the crushed garlic for 2 mins. Stir in the flour and continue stirring for 1 min.
    2. Gradually add the milk, stirring continuously until the sauce thickens.
    3. Add half the grated cheese and season with salt and pepper.
    4. Pour the sauce over the vegetables and top with remaining cheese. Bake at 180° Mark 4 for 35 mins.

    Do you have a recipe for Swiss chard that you would like to share with the rest of us?  Just click on Comments at the top of this article and let us have it!

    Click here to see all the recipes that Camel CSA members have recommended so far.


    2 responses to “Seasonal recipe No 4 – Swiss chard and potato gratin” RSS icon

    • I like this recipe, but I use less garlic as I think four cloves is a rather too much.

      As a matter of interest, the French way is to omit the potato and use Gruyere cheese intstead of cheddar. They also add a bay leaf to the sauce, which makes sense. You can replace the margarine with olive oil.

      Have a look at this French-based recipe for chard gratin at The Sweet Kitchen, which is a Canadian website.

    • Charlotte recommended this yesterday. Used less garlic as well and loved it. Might try olive oil and bay leaf next time.

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