Spinach / chard gratin
A favourite from the River Cafe that is always popular in the Field Kitchen.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
- 300-400g spinach or chard
- 1 egg
- 200ml double cream
- nutmeg, grated
- Parmesan, grated
- salt and pepper
Method
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Step 1
Preheat the oven to 140°C/Gas 1. Wash and prep the spinach by removing any large stalks. Blanch in boiling salted water for 1 minute, drain and cool quickly under cool water. Squeeze out excess moisture and chop roughly.
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Step 2
Mix the egg with cream and whisk until combined. Season well and add grated nutmeg to taste and a little Parmesan. Season the spinach and add to the cream mix. Combine thoroughly and transfer to a shallow gratin dish.
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Step 3
Sprinkle with Parmesan and bake in a medium oven for about 20-30 mins until set.
