We’ve all been there. You go to the market and buy a glut of veggies only for some of them to end up in the fridge for longer than others. Never fear! This gratin makes use of leftover chard and spinach would also work well mixed in too. Serve with a meaty main meal or double the quantities to have it as a main meal with crusty fresh bread.
Ingredients- serves 2 as a side dish
1/2 pack of chard- washed
25g unsalted butter
1 tsp wholegrain mustard
100ml double cream
100g Gruyere cheese or similar- grated
1. First of all make sure that the chard is well rinsed and preheat the oven to 180c/ 160 fan. Remove the leaves and cut any thick stems in half lengthways to it all cooks evenly. Bring a pan of water to the boil and cook the leaves for 2 minutes before adding the stems until softened. You could also steam them if you prefer. Remove the chard from the pan and blot with kitchen towel to absorb any excess water.
2. Take a small pan and melt the butter over a medium heat. Add the mustard and then gradually stir in the cream until all has been added. Bring to a simmer for a few minutes before taking off the heat and adding half of the cheese and season to taste. Gruyere works well but parmesan would also do the trick.
3. Get a small oven proof baking dish and place the chard on the bottom before pouring over the cream mix. Top with the breadcrumbs (panko go well here) and bake for around 30 minutes until bubbling and golden. I also popped some thyme on the top.
Chard gratin- a colourful celebration of this beautiful vegetable!