Cheesy chard gratin

Cheesy chard gratin

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(10 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


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



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

  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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, questions and tips

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Veggieish's picture
8th Jun, 2020
I used cheddar instead of gruyere as didn’t have any. I wasn’t expecting much as I put it in the oven but it was so lovely.
30th Aug, 2019
After having an abundance of chard in the garden and a husband who hates greens this recipe has been miraculously! Easy, tasty and a good for hiding veg!
18th Jun, 2014
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.
11th Jan, 2014
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
6th Dec, 2013
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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