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Light Swiss Chard and Roquefort Gratin

Vegetarian Gratin Evening
Course: Main course
Preparation time: 15 minutes
Cooking time: 40 minutes
Cost per serving: 2,11 €
Energy: 164 kcal / serving
Nutritional score:

Instructions

  • 1.   Wash and cut the Swiss chard, then cook them for 10 minutes in a pressure cooker. Drain them and let them drain while you prepare your roux.
  • 2.   Make a blond roux with butter, Roquefort cheese, and 30g of cornstarch, over low heat.
  • 3.   Gradually add the milk to the roux to avoid lumps.
  • 4.   Thicken the mixture by stirring often but gently, and optionally add some pepper.
  • 5.   Add the egg yolk and grated Gruyère cheese, then turn off the heat.
  • 6.   Do not add salt!
  • 7.   Gently mix the Swiss chard with the mixture (béchamel), pour into a dish, and bake in a preheated oven at 180°C for about 25 minutes.

Ingredients for servings

  • 1 kg of chard
  • 30 g of butter
  • 100 g of Roquefort
  • ½ liter of skim milk
  • 30 g of Cornstarch
  • 50 g of grated Gruyère cheese
  • 1 egg yolk
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    164 kcal
    8 %
  • Fat
    10,16 g
    15 %
  • of which saturated
    6,63 g
    33 %
  • Carbohydrates
    8,27 g
    3 %
  • of which sugar
    4,77 g
    5 %
  • Protein
    8,14 g
    16 %
  • Fibers
    2,35 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.