Baked chard au gratin with béchamel and parmesan cheese. Do you think I write you a super boring and obvious recipe of washed and slapped chard on a baking sheet with parchment paper and a little olive oil? As you have understood by now, at our house we really like to eat and above all my daughter Naomi hates vegetables in all forms and in all sauces, there is no way of being able to offer her some vegetables even if they are prepared in a thousand different ways. Today I wanted to try an experiment and cook this easy and yummy baked white chard au gratin. The first comment was obviously "ah no, I don't like vegetables, you know that" but then I convinced her to taste at least a forkful and I even managed to make her eat an entire portion. Do you like Swiss chard? Come on then, let's try to prepare this together!
For 4 people
Ingredients
- 1kg Swiss Chard
- 300g Bechamel sauce
- 100g Grana Padano DOP
- Salt
Preparation
If you don't have it, prepare the Bechamel Sauce.
Put 30 grams of butter and 30 grams of flour in a saucepan and cook them together until golden.
Add the salt and all the milk at room temperature, mixing well with a hand whisk so that no lumps form.
Cook the béchamel for 10 minutes over medium-low heat, stirring constantly.
When the béchamel is ready you can remove it from the heat and let it cool covered with cling film so that it does not create the film on the surface.
Take the swiss chard, wash them and dry them very well.
Remove the white part from the chard.
Boil a pot of lightly salted water and, when it boils, cook the white chard coasts for 10 minutes then add all the chard to the pot and continue cooking for another 5 minutes.
Drain the chard and dry.
Put the béchamel and half a dose of grated Parmesan in a bowl.
Mix the chard with the béchamel.
Spread the chard with the béchamel in an ovenproof tray.
Sprinkle the entire surface of the chard with the remaining grated Parmesan and bake in a preheated oven at 200 ° for about 15/20 minutes.
Take the chard out of the oven and wait a few minutes before serving.
VARIANTS AND ADVICE
Obviously, with this recipe, you can prepare other vegetables.
Cook the coasts separately and longer than the green part of the chard because they are harder and will cook longer.
If you want you can pass the chard in a pan instead of boiling water.
If you want you can use the ready-made bechamel sauce.
If you want you can add nutmeg.