Rainbow chard, potato and cheese bake

Serves: 4-6 - Time:

Rainbow chard, potato and cheese bake

This is one of my favourite ways of serving chard. Sometimes I serve this on its own as a vegetarian dish and sometimes I serve it as an accompaniment to some meat-it goes particularly well with roast ham or chicken. You can vary the cheese too although I would stick to a soft rind cheese; a gooey Epoisses melts wonderfully as do Brie and Camembert.


  • 500g new potatoes, scrubbed
  • 400g rainbow chard, washed and dried
  • 2 tablespoons sunflower or rapeseed oil
  • 1 large onion, peeled and finely chopped
  • 3-4 pinches ground nutmeg
  • 250ml double cream
  • 220g Reblochon cheese, sliced
Rainbow chard, potato and cheese bake


  1. Place the new potatoes in a saucepan of cold salted water. Bring to the boil then turn the heat down and simmer for 12-15 minutes. Drain and leave to cool. When cold, peel off the skins and cut into bite-sized pieces. Place the potatoes in an ovenproof dish.
  2. Put the rainbow chard in a steamer and steam over boiling water for 8-12 minutes depending on how thick the stalks are. Leave to cool and then roughly chop. Set aside.
  3. Heat the oil in a frying pan and sauté the onion over a low heat for 15 minutes, stirring regularly. Add the chard and cook, stirring, for 2-3 minutes. Tip into the potatoes and mix well. Season with the nutmeg and some salt and ground black pepper. Heat the oven to 200˚c, fan oven 180˚c, mark 6.
  4. Pour over the cream and arrange the slices of cheese over the vegetables. Bake in the oven for 25 minutes until bubbling and golden. Leave for 5 minutes at room temperature before serving.
Rainbow chard, potato and cheese bake