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

Nutrition per serving

  • kcal 391
  • fat 36g
  • saturates 22g
  • carbs 3g
  • sugars 1g
  • fibre 0g
  • protein 15g
  • salt 1.4g


  • 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)


  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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