A Better Gratin, This Time with Whole-Grain Mustard

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Cut the chard leaves from the stems.

3. 3

   Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender.

4. 4

   Dip the leaves in the water briefly, until they relax.

5. 5

   Drain and put them in a buttered shallow ovenproof dish.

6. 6

   Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper.

7. 7

   Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake until the top has a light crust the color of honey.

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