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
Ingreadient :
- 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)
Direction :
- 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)
