- 2 tablespoons extra virgin olive oil
- 75g butter
- 1 large bunch rainbow chard
- 3 large leeks sliced 6mm thick
- 4 sprigs thyme (leaves picked and finely chopped)
- Large pinch crushed red chilli flakes
- 2kg unpeeled sliced Maris Piper potatoes
- 450 ml double cream
- 300g brie
- 200g grated parmesan
- Sourdough breadcrumbs
- Sea salt & freshly ground pepper
Preheat oven to 190C and butter a 4 litre baking dish.
In a large frying pan warm the olive oil until hot. Add garlic, then the chard and cook for about 3 minutes until pliable, season, toss then remove and set aside to cool. Add the butter, leeks, thyme, crushed chillies to the hot pan and cook until softened. Let cool and season with salt and pepper.
Roughly chop the cooked chard. Then start layering the gratin in the buttered dish: a layer of potatoes, overlapping slightly, followed by cream, leeks, chard, brie, parmesan and seasoning.
Repeat twice and top your gratin with a layer of potatoes.
Cover with the remaining cream, a sprinkle of parmesan and breadcrumbs, then dot with butter.
Cover the gratin with foil and bake until the potatoes are tender and can be easily pierced with a knife – usually takes around an hour.
Remove foil and bake until browned and bubbling – about 15 minutes. Take from the oven, allow to rest for about 10 minutes to set. Serve warm.