Cheesy Chard Gratin
This indulgent gratin transforms green chard into a creamy, cheesy bake. The chard stalks and leaves are briefly cooked before being combined with double cream, wholegrain mustard, and gruyère cheese. The mixture is then transferred to a dish, topped with more cheese, and baked until golden and bubbling. It makes a flavoursome main course or side dish for four people, ready in about 50 minutes.
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
- Set your oven to 200C/180C fan/ gas 6. Separate the chard leaves from their stalks and slice the stalks into sticks. Boil a pan of water and cook the stalk pieces for 3-4 mins until they begin to soften. Add the leaves for just a moment to wilt them. Drain everything thoroughly.
- Combine the cream with the mustard. Toss this mixture through the drained chard along with the majority of the grated gruyère. Lightly butter a medium gratin dish, then spread the chard mixture inside. Finish by scattering over the rest of the gruyère and the parmesan. Bake for 30 mins until the top is golden and the sauce is bubbling. Serve immediately.
Nutrition (per serving)
Calories391 kcal
Fat36 g
Saturates22 g
Carbs3 g
Sugars1 g
Protein15 g
Sodium560 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
DietGluten-free, Vegetarian
