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Rainbow chard gratin
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500ml tub Waitrose Vegetable Stock (find in the chiller)
100ml double cream
25g plain flour
1 egg yolk
150g Keen’s Mature Cheddar, grated
1 medium onion, finely chopped
2 cloves garlic, crushed
about 800g rainbow or speciality chard, stems chopped, leaves torn
1 x ½ tsp freshly grated nutmeg
40g Cooks’ Ingredients Lemon and Pepper Crust
1 tbsp olive oil
1. Preheat the oven to 200ºC, gas mark 6. Place the stock in a saucepan over a medium heat and reduce by a third, to about 300ml. Stir in the cream and set aside.
2. Melt 25g of the butter in pan, stir in the flour and continue to cook for 1 minute. Slowly add the stock and cream mixture, stirring all the time over a low heat until thickened and silky. Remove from the heat and add the egg yolk and cheese, stirring until melted.
3. In a large sauté pan, heat the remaining butter, add the onion and garlic and gently fry until golden and softened. Add the chard stems and cook for 2 minutes until softened, then add the leaves and cook until wilted.
4. Tip into a colander and squeeze out the moisture with the back of a spoon. Transfer to a bowl and season with a little salt, cracked black pepper and grated nutmeg. Pour over the sauce and toss to combine. Transfer to an ovenproof dish. Mix the Lemon and Pepper Crust with the oil and scatter over the chard. Cook in the oven for 20 minutes, until golden and bubbling. Serve immediately, on its own with crusty bread or as a side with a griddled chicken breast.
Typical values per serving:
This recipe was first published in December 2012.