Name: Chard, potato and celeriac gratin
Yield: 1
Ingredients: 500 g waxy potatoes; 500 g celeriac; 500 g cooked chard (roughly 1kg raw chard); 250ml double cream (you could substitute 250ml vegetable stock for the cream in this recipe); ½ a nutmeg grated; 30 g unsalted butter

Chard, potato and celeriac gratin

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"Create a delicious shallow veggie gratin using one layer of each vegetable in a large baking dish for a unique twist on a classic dish."

Ingredients:

500 g waxy potatoes
500 g celeriac
500 g cooked chard (roughly 1kg raw chard)
250ml double cream (you could substitute 250ml vegetable stock for the cream in this recipe)
½ a nutmeg grated
30 g unsalted butter

Instructions:

Preheat the oven to 180°C. Peel and thinly slice the potatoes and celeriac. Rinse in separate bowls until water is clear, then drain and pat dry. Layer the celeriac in a large baking dish, overlap the chard, then top with potatoes. Season cream with salt, pepper, and nutmeg, then pour over the vegetables. Dot with butter. Bake for 45 minutes until golden and bubbling. Let sit for 10 minutes before serving. Enjoy!

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