Cheesy chard gratin

Prep: 15 mins Cook: 35 mins

Easy

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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Ingredients

  • bunch chard, about 340g
  • 150ml double cream
  • 1 tbsp wholegrain mustard (or gluten-free alternative)
  • 140g Gruyère, coarsely grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • butter, for greasing
    Butter

    Butter

    butt-err

    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

    Parmesan

    parm-ee-zan

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

Method

  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
3.75

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
3.75

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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