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Chard Gratin


This recipe showcases Nutmeg and White Peppercorns. Serves 6. Vegetarian.


2-3 kg Swiss Chard (Silver Beet) washed, leaves and stems separated
1 tbsp. butter
2 cloves garlic, peeled and crushed
240ml cooking cream
1/2 tsp. nutmeg
120 g shredded Gruyère cheese
100g grated Parmesan cheese
Salt to taste
1tsp white pepper


Preheat oven to 220˚C. Boil the chard stems in pan of boiling water for 3 mins. Add leaves and cook for further 3 mins. Drain well and chop leaves. While chard is cooking put cream and garlic in a saucepan and bring to a gentle boil. Turn heat off add salt and pepper and infuse garlic in cream. Butter a gratin dish and put chard in the dish. Pour over seasoned cream. Sprinkle evenly with the cheeses and bake 10 minutes or until golden brown.

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