Cheesy chard gratin
- Preparation and cooking time
- Serves 4
- bunch chard , about 340g
- 150ml double cream
- 1 tbsp wholegrain mustard (or gluten-free alternative)
- 140g gruyère , coarsely grated
- butter , for greasing
- 2 tbsp finely grated parmesan (or vegetarian alternative)
- STEP 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.
- STEP 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.