CHEESY CHARD GRATIN

Cheesy chard gratin image

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

Provided by Barney Desmazery

Time 50m

Number Of Ingredients 6

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)

Steps:

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.
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.

Nutrition Facts : Calories 391 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 15 grams protein, Sodium 1.4 milligram of sodium