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Words by Flora Shedden. Photography by Laura Edwards
Potatoes, cream, garlic. What could possibly be better? This dish can be made ahead of time, refrigerated, then cooked just before serving, however, I wouldn’t recommend keeping it in the refrigerator for any longer than 6 hours in case the potatoes begin to discolour.
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Potato and Chard Gratin
Ingredients
- 1 kg potatoes, skin on
- 250 g chard
- 250 g double (heavy) cream
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 4 garlic cloves, minced
- 100 g Parmesan, finely grated
- small bunch of sage, finely chopped
- small bunch of marjoram leaves, finely chopped
- 50 g butter
Instructions
- Preheat the oven to 190°C fan (410°F/gas 7).
- Using a mandoline, food processor or very sharp knife, finely slice the potatoes into discs about 3 mm (1/8 in) thick. Strip the leaves from the stems of the chard and chop the leaves roughly. Finely slice the stems. Set aside.
- In a bowl, mix together the cream, seasoning, garlic, half of the Parmesan and all of the chopped herbs. Whisk well, then mix in the potato slices and chard leaves, ensuring everything is evenly coated. Place the chard stems in the bottom of an ovenproof dish (ideally one with a lid – I like to use a round, shallow, 23 cm/ 9 in cast-iron dish).
- Pour the creamy potato and chard mixture on top and sprinkle the remaining Parmesan over. Slice the butter into slivers and arrange over the top.
- Cover with the lid or some foil and bake for 50 minutes, removing the lid after 25 minutes, until a knife comes out of the centre easily and the potatoes are cooked through. Enjoy immediately.
Notes
Substitutes:
chard – collard greens; spinach; kale
Parmesan – Gruyère; Grana Padano
sage – rosemary; thyme; marjoram
chard – collard greens; spinach; kale
Parmesan – Gruyère; Grana Padano
sage – rosemary; thyme; marjoram
Supper by Flora Shedden (Hardie Grant, £22), Photography © Laura Edwards