Potato Chard Gratin, the harvest starts

This is a simple dish with just a few ingredients (as usual).

If, like me, you have an abundance of chard, this is a great combo dish. The slight bitterness of the chard works well with the creamy potatoes and cheese

Use a deep dish and pile it high. The chard wilts and compacts as it bakes.

Add the cheese at the end or it all ends up on the foil. 😉

Potato Chard Gratin 

Total time: 70 minutes


  • 2 medium potatoes (10oz, 300gr), very thinly sliced
  • 8oz (240gr) (Swiss) chard, stems and leaves
  • 1 medium sweet onion, finely chopped
  • 1/2 cup (4oz, 120ml) chicken stock
  • 2 tbs chopped fresh parsley
  • 2 tbs chopped fresh chives
  • 3oz (90gr) cheese, shredded Gruyère. Edam
  • 1 tsp olive oil

Potato Chard Gratin


  • Wash the chard and trim any bad bits.
  • Stack the leaves together, fold over, the long way and slice into thin strips, about 1/3″ (1cm) using both leaves and stems.
  • Heat chicken stock.
  • Lightly oil the bottom of a deep (1 1/2″, 4cm) baking dish.
  • Spread half of the potatoes in a layer on the bottom.
  • Spread the onions on the potatoes
  • Pile the sliced chard on top.
  • Sprinkle with herbs.
  • Drizzle the hot stock over the top and press down as best you can.
  • Lay the rest of the potatoes over the top.
  • Cover with foil and bake, 45 minutes, at 200C (400F).
  • Remove dish, uncover, sprinkle with cheese and return to oven for 15 minutes longer.
  • Remove from oven and serve. 

Print Recipe

Everything seems to be happening at once in my potager – well, except for the sad state of my winter squashes. They don’t seem to be handling our heat wave well. They look pathetic. This is the first year I haven’t planted sweet corn…. Usually the sweet corn shades the squashes.

Apparently, the squashes like a bit of dappled shade.

Well, they would probably like rain, as well. We haven’t had rain in over a month.

The heat and lack of water likely contributed to the shallots and onions ripening so quickly.

I pulled the shallots right after our friends left. They had their day in the sunshine before moving into the barn to dry. I braided them yesterday to make room for the onions….18 braids of 15 shallots each.

That should get me through most of the winter…..


The onions got their turn in the sun…. I have both red and white this year.

Notice how much drier our lawn is. The only green growth is weeds

I have a lot of onions.

I moved them into the barn this afternoon. The should be ready for braiding and hanging in a few weeks.


The tomatoes are starting, the zucchini is going crazy and I just cut back the chard because it was out of control.

The mirabelles are all ripe. I’ve picked as many as I can reach with the small ladder. I’ve made 4 kilos of jam already.

The purple plums are just getting ready…. They should be perfect in another day or two.

And we’re going away for the weekend.

I’m going to try very hard not to feel guilty…..

As there will be no internet access there will be another brief hiatus.

It IS summer, after all….

3 thoughts on “Potato Chard Gratin, the harvest starts”

  1. Wow, that is a lot of shallots and onions Katie. I love your potato and chard gratin. I may try it for dinner soon with some grilled chicken. Sounds easy and quick. Spending lots of time in the kitchen is not my favorite thing to do this time of year and I am kind of cooked out after the crowd was here over the 4th. Hope you get some rain soon.

  2. Penny, I made this right after our guests left – it is easy. Now it’s too hot LOL We really need some rain, but none in the forecast. Sigh….

    Zoomie, I love the mirabelles, but they are so tiny and fussy to deal with…. But I did.

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