Rainbow Chard Gratin

Ingredients:

300g Rainbow chard stalks (strip off the leaves to cook separately, like spinach)
150ml double cream
Butter for greasing
50g Gruyere cheese, grated

Method:

Preheat the oven to 350F/ 180C/ Gas mk 4.
Butter a shallow ovenproof (gratin) dish.

Wash the stalks and remove any tough fibres from large stalks by peeling with a potato peeler. Cut into 2-3cm lengths. Put into a pan of salted boiling water and simmer for 4 minutes. Drain and pat dry with kitchen paper or a dry teatowel. Season with salt and pepper to taste.

Place the stalks in a pan with the cream and boil for 3 minutes. Add two-thirds of the cheese and stir. Pour the mixture into the gratin dish, top with the remaining cheese and bake for 40 minutes. Serve hot.