Creamy chard gratin
Tender chard with cream, baked with a golden comté topping.
Active time30 min
Cooking40 min
Total1 h
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Ingredients
- 800 g chard
- 20 g butter
- 80 g grated comté
- 200 ml pouring cream
- ≈ ¼ tsp ground nutmeg
Preparation
Preheat the oven to 180 degrees Celsius. Wash the chard. Separate the stalks and leaves; remove the strings from the stalks and cut them into 2 centimetre pieces. Finely slice the leaves.
800 g chard- oven
- knife
Cook the stalks in boiling water for 10 minutes, add the leaves and cook for a further 3 minutes. Drain thoroughly and gently press the leaves to remove excess water.
- saucepan
- colander
Grease the dish with the butter. Mix the chard, cream and nutmeg in the dish, cover with the comté and bake for 25 minutes, until browned.
20 g butter80 g grated comté200 ml pouring cream≈ ¼ tsp ground nutmeg- gratin dish
- oven
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration