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Chard Gratin

Make the most of seasonal produce with this hearty, cheesy Chard Gratin. We love to highlight this green leafy vegetable as a star ingredient from our Doddington Kitchen Garden, to bring the best of our autumn produce to your table.

This recipe is adaptable to a range of dietary requirements, including Gluten free and vegetarian; swaps are indicated in the ingredient list.

Chard Gratin

Serves: 4


340g Chard
150ml Double cream
1 tbsp Wholegrain mustard (or GF swap)
140g Gruyere grated (or VE swap)
1 tbsp Butter (for greasing)
2 tbsp Grated Parmesan (or VE swap)


  1. Heat your oven to 200C, 180C fan.
  2. Separate the chard leaves from the stalks and cut the stalks into thin sticks. Bring a pan of water to the boil and cook the stalks for 3-4 mins or until they begin to soften.
  3. Next, add the leaves into the pan for 1-2 mins, so that they begin to wilt. Drain well.
  4. Mix the cream with the mustard and combine with the chard. Grate and add in ¾ of your gruyère.
  5. Grease a medium gratin dish, spread the chard mix over, then sprinkle with the remaining grated gruyère and the parmesan. Bake for 30 mins until golden and serve.


Serving Instructions

Chard Gratin is highly versatile and can be served as a side dish, star of the meal or as a delicious addition to your Sunday roast.

“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.