Cheesy chard gratin

Cheesy chard gratin

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(4 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
Double cream turns green and flavoursome chard into something super-indulgent- be sure to mop up all the Gruyère sauce with some crusty bread

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal391
  • fat36g
  • saturates22g
  • carbs3g
  • sugars1g
  • fibre0g
  • protein15g
  • salt1.4g
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  • bunch chard, about 340g
  • 150ml double cream
  • 1 tbsp wholegrain mustard (or gluten-free alternative)
  • 140g Gruyère, coarsely grated
  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp finely grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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  1. Heat oven to 200C/180C fan/ gas 6. Strip the chard leaves from the stalks, then cut the stalks into sticks. bring a pan of water to the boil and cook the stalks for 3-4 mins until starting to soften. Then throw in the leaves for a few moments too so that they just wilt. Drain well.

  2. Mix the cream with the mustard, then toss through the chard with most of the Gruyère. Grease a medium gratin dish, spread the chard mix over, then scatter with the remaining Gruyère and the Parmesan. bake for 30 mins until bubbling and golden. Serve straight from the dish.

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Comments (3)

bubli's picture

I had to quickly use up a bunch of chard so this seemed like a perfect recipe to try. Given the short list of ingredients, I didn't expect much, but it turned out really really great (though not so very skinny - double cream & cheese overload). It's also very easy to whip up. Will definitely be making again.

Irene81's picture

Really enjoyed this dish, it was very tasty, velvety and indulgent!
We made for 4 but ate it all with the two of us :-p

Frantic Flapjack's picture

This was a taste sensation and so easy to make. I used spinach instead of chard and just poured boiling water over the spinach to wilt it before mixing together as per the recipe. It was really lovely and a very good accompaniment to chicken. It's a keeper!

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