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Cheesy chard gratin

Cheesy chard gratin

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
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
  • butter , for greasing
  • 2 tbsp finely grated parmesan (or vegetarian alternative)

Method

  • 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.

Goes well with

Recipe from Good Food magazine, November 2013

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Overall rating

A star rating of 4.6 out of 5.15 ratings
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