Gratin de blettes à ma façon – ( Claire ´s chards gratin )

Chard is a vegetable. It is very rich in vitamins, minerals and especially  magnesium. Chard is  a part of the families of beet. It grows tall and powerful, and it is robust with respect to low winter temperatures. The plant is widely used in Mediterranean countries.


Chard is widely used in France in gratins, pies and soups.  When I moved in Norway, I found difficult to find it in the shops. Luckily in Stavanger – where I live now – their is a handful of local farms that produce them.

The traditional recipe of chards gratin contains béchamel. I decided to replace the béchamel ( which contains flour ) to use instead tomatoes and propose a much lighter and allergy friendly recipe.

This gratin that I propose you today is a very simple yet traditional recipe of every French household.

Bon appétit !


Ingredients :

  • 1 bunch of chards
  • 1 onion
  • 4 tomatoes
  • 4 garlic cloves
  • 5 cl olive oil
  • goat cheese ( at your convenience – for my recipe I used 50 grams)
  • cheese for topping. ex : Gruyere, Emmental, Jarlsberg type, etc …
  • salt & pepper


  1. Cut onions, garlic and tomatoes.  Fry in the pan with olive oil and a branch of rosemary  during 5 minutes.  Set separately
  2. Cut the chards´ stems and cleans. Then fry with garlic, onions. ( 5 minutes).
  3. Cut the leaves  ( in the width ) and fried them quickly with olive oil.
  4. In a gratin mold, lay first the stems, then the chards´ leaves and slices of fresh goat cheese. The last layer should be tomatoes so that the chards don´t dry up. ( I personally like crispy leaves, so I laid it last). Sprinkle with  some cheese on top.
  5. Set the oven to 200 degree celsius . Cooking time 15 minutes.








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