Print Spinach or chard gratin
This is a French classic. It could be a side to a weekend roast or to weekday baked potatoes; a bed for poached eggs; or just a standalone meal with a little bread to soak up the cream. Use an alternative to Parmesan to make it vegetarian.
Ingredients
- 200g spinach or chard, cooked & chopped
- 1 egg
- 200ml double cream
- 1 tbsp Parmesan, grated
- Salt & pepper
Method
- Preheat oven to 150°C/Gas 2.
- Mix spinach or chard with the egg, double cream, grated Parmesan and some seasoning.
- Bake in a gratin dish or in a pastry case at for about 25 minutes, until just set.
