Chard and Ham Gratin
The cheese and milk combine to make a béchamel sauce, which makes this macaroni cheese-style dish so tasty
Posted:
20 September 2011
by
Junior
This serves four people.
Ingredients
350g (12oz) chard, chopped into 5cm pieces
75g (23/4oz) butter
1 heaped tablespoon plain flour
600ml (1 pint) milk
1/2 teaspoon grated nutmeg
75g (23/4oz) Parmesan, grated
300g (101/2oz) thick-cut sliced ham
Salt and pepper
Method
Preheat the oven to 180°C/350°F/Gas Mark 4. Rinse the chard in cool water, drain and put into a pot of boiling water. Cook for 3–5 minutes then leave to drain. To make the béchamel sauce, melt the butter in the pan on a medium heat until bubbling. Stir in the flour for a couple of minutes, then gradually stir in the milk, stirring continuously until you have a smooth sauce. Stir in the nutmeg and half the Parmesan. The sauce can be finished with an electric whisk if you have a few lumps. Season to taste.
Butter an ovenproof dish and line the bottom with half the ham. Pour on one-third of the sauce, squeeze out most of the liquid from the chard and layer it on top. Follow with another layer of sauce, then ham. Finish with the remaining sauce and the Parmesan scattered on top. Bake for 35 minutes or until golden. Serve with a fresh green salad.
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