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Swiss chard, potato & Caerphilly gratin
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400g Swiss chard
400g red-skinned waxy potatoes
300ml double cream
1 heaped tbsp wholegrain mustard
150g Caerphilly cheese, coarsely grated
1 tbsp butter
2 tbsp finely grated Parmigiano Reggiano
1. Preheat the oven to 200°C, gas mark 6. Cut the chard leaves away from the stalks, then cut the stalks into 10cm long sticks. Bring a pan of water to the boil and cook the stalks for 2 minutes then add the leaves and cook for just 30 seconds until wilted. Drain well. Chop the chard leaves roughly.
2. Slice the potatoes as thinly as possible, preferably on a mandolin or on a slicer in a food processor.
3. Mix together the cream, mustard and half of the Caerphilly cheese. Grease the bottom of a gratin dish with the butter and arrange half of the potato slices over the bottom. Top with the drained chard leaves and stalks then spoon over half of the cream mixture. Top with the rest of the potatoes, then spoon over the remaining cream mixture. Top with the other half of the cheese and sprinkle with the Parmigiano Reggiano then bake for 30 minutes until bubbling and golden.
Typical values per serving: