Cheesy Chard Stem Gratin Recipe
The thick stems of chard leaves are usually stripped of their leaves and thrown away, but this chard stem gratin recipe proves they deserve just as much attention as the bright green leaves.
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- butter, for greasing (approx. 20g)
- 750g of Swiss chard
- 250ml of milk
- 250ml of double cream
- 3 garlic cloves, finely chopped
- 3 bay leaves
- 1kg potatoes, scrubbed and finely sliced (there's no need to peel them)
- 3 sprigs of thyme, leaves picked
- 25g of Gruyère, grated
- 25g of Parmesan, or vegetarian equivalent, finely grated
- 20g of fresh breadcrumbs
- salt
- pepper
- 1 tsp Dijon mustard, heaped
- 1 tbsp of white wine vinegar
- 3 tbsp of extra virgin olive oil
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