Leek and Swiss chard gratin
An easy, comforting side that goes with a range of mains (or eat as lunch for 1!)
Servings: 2 (as side)
Calories: 259kcal
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Ingredients
- 5 ½ oz chard (5 ½oz is leaves from 1 bunch, approx 11oz/300g before removing stems but will vary)
- 1 leek small
- ¾ tablespoon butter
- ½ tablespoon flour
- ¾ cup milk
- ¼ cup parmesan grated, loosely packed
- ¼ cup gruyere grated
Instructions
- Preheat oven to 425F/220C.
- Slice the chard leaves into relatively thin strips, cutting longer pieces in half, and leek in thin rings.
- In a small skillet/frying pan that is safe to go in the oven, melt ½ tbsb of the butter over a medium heat and add the leeks.
- Break up the rings and cook for around 5mins until they are starting to brown slightly.
- Add the remaining butter then add the flour and mix through well.
- Reduce the temperature a little then add the milk about ¼ cup at a time, stirring in well. Once all the milk is added, add the two cheeses and mix through, reserving a little to put on top.
- Add the chard a handful or two at a time and allow it to wilt in the sauce, it will darken and go limp after a couple minutes. Keep adding the rest, folding over the wilted chard below to help soften the chard you just added.
- Put the last little bit of cheese on top and place the pan in the oven for 15-20min until lightly brown on top. Serve immediately.
Nutrition
Calories: 259kcal | Carbohydrates: 15g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 508mg | Potassium: 496mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6045IU | Vitamin C: 28.7mg | Calcium: 484mg | Iron: 2.4mg
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