Gratin of Chard Stalks

Gratin de côtes de blettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About


  • 500 g chard stalks, white part only, cut into batons 5 cm long
  • 1


Heat the oven to 200°C. Bring the stock, which should not be too salty, to the boil in a medium-sized pan and throw in the chard stalks, bay leaves and garlic. Cook for 15 minutes and drain over a bowl to catch the stock.

Make a béchamel sauce; melt the butter in a small pan, then add the flour, over a low heat. Let it cook for a minute or two without browning, and add the milk graduall