Chard and potato gratin with Emmental
Chard and potato gratin with Emmental. Prepared with Emmental instead of gruyère.
Active time30 min
Cooking45 min
Total1 h 15 minResting : 5 min
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Ingredients
- 800 g chard
- 500 g potatoes
- 200 g crème fraîche
- 80 g Emmental
- 40 g breadcrumbs
- 20 g Dijon mustard
Preparation
Wash the chard. Separate the stalks from the leaves and finely slice them. Peel the potatoes and cut into rounds 3 millimetres thick. Grate the Emmental. Preheat the oven to 190 degrees Celsius.
800 g chard500 g potatoes80 g Emmental- knife
- chopping board
- grater
- oven
Cook the potatoes in boiling water for 10 minutes, then drain. Meanwhile, in another saucepan of boiling water, cook the chard stalks for 6 minutes, add the leaves and cook for a further 2 minutes, giving the stalks 8 minutes in total. Drain the chard thoroughly.
- saucepans
- colander
Arrange the vegetables in a dish. Mix the cream with the mustard and pour over the vegetables. Sprinkle with the breadcrumbs and Emmental.
200 g crème fraîche40 g breadcrumbs20 g Dijon mustard- mixing bowl
- dish
Bake for 35 minutes at 190 degrees Celsius, until the potatoes are tender and the top is golden. Leave to rest for 5 minutes before serving.
- oven
Allergens
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration