For the chard gratin, wash the chard, separate the thick stems and white ribs from the green leaves. Cut off the stalks, chop into pieces 3 to 4 cm thick and blanch in salted water with peeled garlic cloves.
Grate nutmeg and cheese, coarsely chop chard leaves and parsley.
Preheat oven to 210 °C. Coat an ovenproof dish with oil.
Mix egg yolks with cream and season with salt and pepper.
Drain the chard stems. Coat the mold with garlic, pile a layer of stems in it. Add some chard greens and chopped parsley on top and sprinkle with nutmeg and cheese. Now layer the ingredients alternately.
Finally, top with the egg and cream mixture, sprinkle with breadcrumbs and drizzle with a little olive oil.
Bake the chard gratin in the oven until the surface is browned.
Preparation Tip:
Use high quality extra virgin olive oil for your chard gratin!
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