Recipes

Gratin of chard and new potatoes

Serve this gratin as a first course, as a side dish with grilled chicken, or perhaps just on its own with a fresh tomato salad and good bread on the side.

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Ingredients

  • 5 tbsp olive oil, plus extra for greasing
  • 450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
  • salt and freshly ground black pepper
  • 60g/2oz black olives, stones removed
  • 2 canned anchovy fillets, chopped
  • 2 sun-dried tomatoes, chopped
  • ½ tbsp capers, rinsed and drained
  • 1 tbsp chopped fresh parsley
  • 400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced
  • 60g/2oz gruyère cheese, grated
  • 30g/1oz parmesan, freshly grated