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Cheesy chard gratin

Double cream turns green and flavoursome chard into something super-indulgent- be sure to mop up all the Gruyère sauce with some crusty bread

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 391
  • Carbohydrates 3
  • Saturated Fat 22
  • Sugar 1
  • Protein 15
  • Fat 36
  • Fibre 0
  • Salt 1.4

Nutrition per serving

  • Calories 391
  • Carbohydrates 3
  • Saturated Fat 22
  • Sugar 1
  • Protein 15
  • Fat 36
  • Fibre 0
  • Salt 1.4

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

  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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