Gratin

The Frugal Kitchen
Salad, patties, snacks, finger food and more…

Date: Friday 20 October 2023
Time: 10:00am to 2:00pm
Venue: Maffra Neighbourhood House
Cost: $35.00 per person
Bookings: Maffra Neighbourhood House – Ph: 0422 335 155
Max Participants: 6 participants

From a basket of a dozen simple ingredients, so many menu options…

Using what’s in the basket, as well as pantry staples and leftovers, to create delicious, inexpensive meals for family and friends. I wonder if you can guess what’s in the basket from what’s on the menu?

In this session you’ll work together to prepare a variety of dishes from the ingredients provided, for a meal to be enjoyed as we sit, relax, chat, and enjoy lunch to finish the session.

On the Menu:

Bacon, Egg and Iceberg Salad (Not quite a Caesar Salad) ||
Tuna and Bacon Patties || Chopped Salad || Lettuce Rolls (think rice paper rolls) || Mum’s savoury toasts (fabulous finger food) || Boiled Salad Dressing ||
Dip || Wedges || Crudites || Mini Carrot and Cinnamon Bundt Cakes

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Learn ||| Cook ||| Eat ||| Chat

If you have any questions, please don’t hesitate to contact me using the form below.

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Thank you for your response. ✨

I have read many recipes for Swiss Chard or Silverbeet gratin, where the prominent ingredient is the stalk, rather than the rich green leaves. I recently stumbled upon this recipe that I thought I would try, because it includes some of the leaves as well. I was so thrilled with the end result, I cooked it again a couple of days later.

Chard, Onion & Cheese Gratin

This gratin really is very easy to make, and the end result is a delicious cheesy gratin with the stalks providing texture, the leaves, colour, and both contributing to the wonderful flavour.

Chard, Onion and Cheese Gratin

Servings: 4
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The stalks of Swiss Chard make a gratin that is delicious and delicate in flavour, and pairs beautifully with a roast. Equally it can be served as a light meal with a fresh green salad on the side.

Ingredients

1 tbsp olive oil
2 tbsp butter
1 medium onion, finely sliced
Stalks from a large bunch of chard, washed, trimmed and thinly sliced.
4 chard leaves, thinly shredded
1 tbsp plain flour
150 ml full-cream milk
1 tbsp double cream
30 g freshly grated Parmesan cheese
Sea Salt
Freshly ground black pepper

For the topping

3 tbsp freshly grated Parmesan cheese
2 tbsp fresh breadcrumbs

Directions

Preheat oven to 180˚C
Heat a saucepan over medium heat and add the oil and half the butter.
Add the onion and chard stalks, place the lid on and cook over low heat for 5-10 minutes, until the onion softens.
Stir in the flour, and cook for a 1 minute over medium heat. Remove the pan from the heat and stir in the milk. Bring to the boil, and then reduce heat to a simmer until the sauce has thickened. Season with sea salt and freshly ground black pepper.
Stir in the chard leaves and cook for another minute or two until the leaves have wilted a little.
Then stir in the Parmesan and the cream, then pour into a greased gratin dish.
Mix the topping ingredients together and scatter over the top of the gratin. Dot with the remaining butter.
Bake 20-25 minutes until bubbling and golden on top.

Notes:

This gratin can also be popped under the grill ’til golden and crispy, if short on time or oven space.
For a gluten free version, simply replace the flour with the same amount of gluten free flour blend.
Adapted from Easy Vegetarian One Pot, 2011, R Woods (ed), p159

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