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🍽️ Creamy Potato and Chard Gratin

674 kcal · 30 min · 4 servings

Ingredients

• 1 kg new potatoes
• salt
• 500 g chard (1 bunch)
• 1 onion
• 2 garlic cloves
• 2 tbsp oil
• 50 g almond slivers
• white pepper from the mill
• 30 g butter
• 20 g flour
• 250 ml milk
• 250 ml clear broth (instant)
• 150 g raclette cheese
• 100 g blue cheese
• butter (for the dish)

Instructions

1. 1. Rinse the potatoes under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for 25 minutes until tender.
4. 4. Drain the cooking water.
5. 5. Peel the cooled potatoes.
6. 6. Wash the chard thoroughly.
7. 7. Cut the chard leaves into rough pieces.
8. 8. Cut the chard stems into thin strips.
9. 9. Peel the onion and the garlic.
10. 10. Dice the onion finely.
11. 11. Dice the garlic finely.
12. 12. Heat oil in a large pot.
13. 13. Toast the almonds in the hot oil until golden brown.
14. 14. Remove the almonds from the pot and set aside.
15. 15. Add the diced onion to the hot oil.
16. 16. Add the diced garlic.
17. 17. Sauté the vegetables until translucent.
18. 18. Add the chard stems to the pot.
19. 19. Add the chard leaves to the pot.
20. 20. Cover the pot with a lid.
21. 21. Simmer the chard for 8 to 10 minutes until soft.
22. 22. Season the vegetables sparingly with salt.
23. 23. Season the vegetables sparingly with pepper.
24. 24. Melt butter in a clean pot.
25. 25. Stir the flour into the melting butter.
26. 26. Deglaze the roux with milk.
27. 27. Deglaze the sauce with broth.
28. 28. Stir the sauce well.
29. 29. Let the sauce come to a brief boil.
30. 30. Grate the raclette cheese finely.
31. 31. Divide the blue cheese into small pieces.
32. 32. Add 100 grams of raclette cheese to the hot sauce.
33. 33. Add the blue cheese to the sauce.
34. 34. Stir until the cheese has melted.
35. 35. Season the sauce with pepper.
36. 36. Slice the peeled potatoes into thin rounds.
37. 37. Butter a baking dish.
38. 38. Place half of the potato slices in the dish.
39. 39. Spread the cooked chard over the potatoes.
40. 40. Place the remaining potato slices on top.
41. 41. Pour half of the cheese sauce over the bottom layer.
42. 42. Pour the remaining cheese sauce over the top layer.
43. 43. Sprinkle the remaining raclette cheese on top.
44. 44. Preheat the oven to 200 degrees.
45. 45. Bake the gratin in the oven for about 30 minutes.

Nutrition per serving

• kcal: 674
• Protein: 28 g · Fett/Fat: 40 g · Carbs: 49 g