Eggy Chard Gratin

Eggy Chard Gratin

I love a good gratin for helping to make even the most virtuous vegetables taste a little ‘naughty’. But the best news is when you’re eating from the paradigm that fat isn’t the enemy, there’s nothing unhealthy about a good gratin. This version with the egg makes the gratin even more substantial – a main course in one dish!

Enough for: 2-3
Takes: 30 minutes
1 bunch chard (silverbeet), stems finely chopped, leaves sliced
300ml (1 1/4cups) double cream
3 eggs
2 large handfuls grated gruyere or other melting cheese

1. Preheat your oven to 160C and bring a pot of water to the boil. (No need to fill the pot, about 2cm deep is fine).

2. Plunge stems and leaves of chard into the pot. Cover and cook for 2 minutes. Drain well and squeeze out any excess moisture.

3. Return drained chard to the pot or place in an ovenproof dish. Mix together cream and eggs. Season and pour over the chard.

4. Scatter over the cheese and bake for 20-25 minutes or until the cheese is bubbling and golden. Serve warm.

Variations

can’t find double cream – use regular whipping cream instead.

different greens – any leafy greens can be use in place of the chard. Kale, collard greens, beet tops or even humble old spinach are all lovely.

egg-free – just skip the egg and serve with a handful or toasted almonds or pinenuts for some extra protein.

more substantial / carb lovers – serve with crusty bread and butter or toss in some cooked short pasta with the cream and eggs. Or sprinkle with breadcrumbs before you put on the cheese for a really crunchy top.

paleo (grain, legume & dairy-free) – replace cream with 3 extra eggs and replace cheese with almond meal.

different cheese – any melting cheese or a combination will work. Gruyere is my favourite in spite of its stinkiness. I also use emmental, cheddar, swiss cheese, mozzarella and sometimes a little parmsean.

carnivore – add some cooked chopped bacon or chorizo with the cream, OR serve gratin with pan fried chicken breasts or BBQ chicken.

more veg – add other greens like spinach and kale.

Waste Avoidance Strategy

chard (silverbeet) – will keep in the fridge in a plastic bag for at least 2 weeks. Can be frozen both cooked or raw.

double cream – freeze it or use for another meal.

eggs – will keep in th fridge for a month or so. Or use for another meal.

grated gruyere or other melting cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.