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Swiss Chard Gratin

Gooey, cheesy and super-indulgent, here's another Après Ski style dish from Lizzie Kamenetzky's Winter Cabin Cooking...

"My gratin is iron-rich and full of goodness, only somewhat negated by the cream and cheese! This gratin is great as a meal in itself with a little added bacon if you want a meaty hit."

Swiss Chard Gratin 

Serves 6 


800g Swiss chard
50g tablespoons butter
75g plain flour
200ml crème fraîche
300ml double cream
Freshly grated nutmeg
50g fresh breadcrumbs
Finely grated zest of 1 lemon and a good squeeze of juice
50g grated Gruyère cheese
1 tablespoon olive oil
Sea salt and ground black pepper

M E T H O D 

Preheat the grill to medium. Bring a pan of water to the boil and blanch the chard for 2–3 minutes, then drain and refresh under cold running water. Squeeze out as much of the water as possible and set aside.

Melt the butter in a pan, add the flour and cook for 1–2 minutes. Add the crème fraîche, cream and a good grating of nutmeg. Simmer for 2–3 minutes. Season.

Mix the breadcrumbs with the lemon zest, cheese and olive oil.

Mix the chard and the sauce together. Spoon the chard into a large ovenproof dish. Sprinkle with the breadcrumbs, then put under the grill for a couple of minutes until golden brown and bubbling. (If you like, you can mix the sauce with the chard and leave until ready to cook. Heat through in a medium oven for 5–10 minutes before browning under the grill.)

Serve with a squeeze of lemon juice.

Recipe from 'Winter Cabin Cooking' by Lizzie Kamenetzky, published by Ryland Peters & Small. Photography by Nassima Rothacker. 

Tags: foodwinter cookingcheeseapre skivegetarian
Posted on 16th November 2016 by Hush