Bay Gratin Recipe

Chard, Lentil and Bay Gratin Recipe From The Modern Cook’s Year

This gratin tastes greater and more indulgent than the sum of its parts; it’s also very easy to throw together. It is one of the rare occasions I use double cream, but in this instance it is well worth it. The flavours are firmly rooted in Italy, though I use Cheddar to top it as …

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