Cheesy chard stem gratin served with mustard-dressed chard greens
- ⏱ 1 hour 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A bubbling potato and Swiss chard stem gratin is served with wilted chard greens dressed in mustard vinaigrette.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Cheesy chard stem g...
0/0
COOK 1COOK 2
1Make the gratin
Finely chop the garlic cloves
Remove the thick chard stems from the leaves and cut...
Set the leaves aside until later
2Slice the potatoes
3Plate and serve
+ 19 more steps in the app
Cheesy chard stem g...
0/0
COOK 2COOK 1
1Make the gratin
2Slice the potatoes
Scrub and finely slice the potatoes, there is no need...
3Plate and serve
+ 19 more steps in the app
Ingredients
- 20 g butter (for greasing)
- 750 g Swiss chard
- 250 ml milk
- 250 ml double cream
- 3 garlic cloves (finely chopped)
- 3 bay leaves
- 1 kg potatoes (scrubbed and finely sliced; no need to peel)
- 3 sprig thyme (leaves picked)
- 25 g Gruyère (grated)
- 25 g Parmesan (finely grated)
- 20 g fresh breadcrumbs
- salt for the gratin, to taste
- pepper for the gratin, to taste
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- salt for the greens, to taste
- pepper for the greens, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Make the gratin COOK 2
- Finely chop the garlic cloves
- Remove the thick chard stems from the leaves and cut the stems into 2.5cm pieces
- Set the leaves aside until later
- Pick the thyme leaves
- Grate the Gruyère and finely grate the Parmesan
2. Slice the potatoes COOK 1
- Scrub and finely slice the potatoes, there is no need to peel them
3. Make the gratin COOK 1
- In a sauté pan, pour in the milk and double cream with the garlic and bay leaves and bring to the boil
- Simmer gently for a few minutes
- Season generously with salt and pepper and remove from the heat
- Preheat the oven to 200°C and butter the inside of an ovenproof dish approximately 30cm in diameter
- In the sauté pan, tip in the chard stems, potatoes and picked thyme leaves and stir to combine
- In the buttered dish, tip in everything and shake it a bit until everything is in a fairly even layer rather than a mound
🤝 Cook 2 hands over the garlic.
4. Whisk the vinaigrette COOK 2
- In a bowl, whisk the mustard, white wine vinegar and extra virgin olive oil together
- Taste for mustard, seasoning and acidity, and adjust if necessary
5. Add the topping COOK 1
- In a bowl, mix the grated cheeses with the breadcrumbs and scatter over the top
- Grind some black pepper over and cover the top of the dish with buttered foil
🤝 Cook 2 hands over the cheeses.
6. Bake covered COOK 1
- Bake the covered gratin for 40 minutes
7. Brown the gratin COOK 2
- Remove the foil
- Put the uncovered gratin back in the oven for another 20 minutes, or until the potatoes are cooked through and the top is golden and bubbling
8. Wilt the greens COOK 2
- Roughly chop the chard leaves and boil them in salted water for a few minutes, or until they have wilted but still retain some bite
🤝 Cook 1 hands over covered.
9. Dress the greens COOK 2
- Once the chard leaves are cooked, drain them well
- Toss the hot greens in the vinaigrette
10. Rest the gratin COOK 2
- Leave the dish to sit on the side while you make the mustardy greens
11. Plate and serve BOTH
- Serve the chard stem and potato gratin with the mustard-dressed chard greens on the side
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Cheesy chard stem gratin served with mustard-dressed chard greens in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.