A Better Gratin, This Time with Whole-Grain Mustard

Name: A Better Gratin, This Time with Whole-Grain Mustard
Yield: enough for 4
Ingredients: chard stems and leaves – 1 pound (450g); whole-grain mustard – a tablespoon; heavy cream – 1 3/4 cups (400ml); grated Parmesan – a good handful

December 14, 2011

Recipe information

Yield
enough for 4

Ingredients

chard stems and leaves – 1 pound (450g)

whole-grain mustard – a tablespoon

heavy cream – 1 3/4 cups (400ml)

grated Parmesan – a good handful

Preparation

Preheat the oven to 350°F (180°C). Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Dip the leaves in the water briefly, until they relax. Drain and put them in a buttered shallow ovenproof dish. Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake until the top has a light crust the color of honey.

Tender

TagsGratin Swiss Chard Leafy Greens Vegetable Parmesan Cheese Dairy Side Dinner 5 Ingredients or Fewer Easy Oven Bake Cookbooks

Recipe notes

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