Swiss chard gratin with béchamel sauce

Preparation

1. 1

   Preheat the fan oven to 200 °C. Separate the Swiss chard stalks from the leaves. Cut the stalks into 3 cm pieces. Roughly shred the leaves. Set aside separately.

   💡 The stalks need longer cooking than the leaves — separating them is essential for an even result.

2. 2

   Pour 500 ml of water into the Thermomix bowl. Place the Swiss chard stalk pieces in the Varoma tray. Steam.

   Speed 2🌡 120°C⏱ 15 min🔧 varoma

   💡 The stalks are cooked when they can be pierced easily with a fork. They should remain slightly al dente — they will continue cooking in the oven.

3. 3

   Add the Swiss chard leaves on top of the stalks in the Varoma. Continue steaming.

   Speed 2🌡 120°C⏱ 4 min🔧 varoma

   💡 The leaves cook very quickly. They should be tender and wilted, but not waterlogged.

4. 4

   Remove the Varoma and set the Swiss chard aside. Empty and dry the bowl thoroughly. Put the halved onion and garlic cloves in the bowl. Chop.

   Speed 5⏱ 1 min
5. 5

   Add 20 g butter. Sauté the onion and garlic until lightly coloured.

   Speed 1🌡 120°C⏱ 3 min🔧 spatule

   💡 This step flavours the whole béchamel — do not skip sautéing the onion and garlic.

6. 6

   Add the remaining 20 g butter and all the flour. Cook the roux while stirring.

   Speed 2🌡 100°C⏱ 2 min🔧 spatule

   💡 The roux should be smooth, lightly golden and free of a raw flour taste. It is the foundation of a lump-free béchamel.

7. 7

   Gradually pour the cold milk through the lid opening. OPTIONAL CRÈME FRAÎCHE: replace 100 ml milk with 100 g thick crème fraîche, adding it at the same time. Add nutmeg, salt and pepper. Cook until thickened.

   Speed 4🌡 90°C⏱ 7 min

   💡 Pour the milk slowly while the Thermomix runs to prevent lumps. The béchamel is ready when it coats the spatula.

8. 8

   Firmly squeeze the cooked Swiss chard in your hands (or in a clean tea towel) to remove as much remaining water as possible. Butter a gratin dish. Spread the Swiss chard evenly. Pour the béchamel over it and smooth with the spatula.

   💡 This is the most important step: poorly drained Swiss chard makes a runny, watery gratin. Do not hesitate to press it well.

9. 9

   Generously scatter the grated Gruyère over the whole surface. Bake at 200 °C for 25 minutes.

   💡 For a deeply browned crust, switch to grill mode for the last 3 to 4 minutes — watch closely.

10. 10

    Remove the gratin from the oven. Let it rest for 5 minutes before serving. Enjoy hot as a main dish with a green salad or alongside roasted meat.

    💡 The gratin reheats very well the next day at 180 °C for 15 minutes, covered with foil.