Cheesy Chard Gratin
This chard gratin is the perfect comfort food for a cold winter day. It's rich but tastes zesty and light, meaning you can also go back for more!
It's perfect eaten on it's own or as a side to a delicious roast.
- 750 g red chard
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp plain flour
- 300 ml whole milk
- 50 g comte cheese
- 100 g cheddar cheese
- 1 tbsp lemon zest
- 50 g toasted almond flakes
- 100 g fresh breadcumbs
Cook The Chard
Cut the chard into bitesize pieces, separating the stalk and leaves.
Boil a large saucepan of water, season with salt and add the stalks. Boil for 10 minutes, then add the leaves and take it off the heat.
After another minute drain the pan and squeeze the lemon juice over the chard. Toss it together and let it dry.
Make The Cheese Sauce
Melt the butter in a medium saucepan then stir in the flour to make a roux. Let it cook out for a few minutes until it all comes together and is just beginning to turn golden.
Start pouring in the milk a little at a time, fully incorporating it into the roux before adding more.
Once all the milk has been added season the sauce well (remember the cheese will add some saltiness).
Grate in both cheeses and add the lemon zest. Stir until the cheese has melted.
Assemble And Bake
Preheat the oven to 200ºC.
Lay the chard into a baking dish and pour over the cheese sauce. Add half of the almonds and give it all a mix up in the dish.
Scatter over the breadcrumbs and then the remaining almonds.
Bake for 10 minutes, until the top is a deep golden brown and the bread is crisp.
Leave for 5 minutes before serving up!
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