Ingredients

• 5 tbsp olive oil
• plus extra for greasing
• 450g/1lb ruby or Swiss chard
• stems and broad ribs cut into 1cm/½in pieces
• leaves finely sliced
• salt and freshly ground black pepper
• 60g/2oz black olives
• stones removed
• 2 canned anchovy fillets
• chopped
• 2 sun-dried tomatoes
• chopped
• ½ tbsp capers
• rinsed and drained
• 1 tbsp chopped fresh parsley
• 400g/14oz new potatoes
• scrubbed
• boiled until just tender
• drained and sliced
• 60g/2oz gruyère cheese
• grated
• 30g/1oz parmesan
• freshly grated

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Heat two tablespoons of the olive oil in a wide
• lidded pan and add the chopped chard ribs. Stir
• then cover and cook over a low heat for four minutes
• stirring occasionally.
• Add the leaves
• stir
• then cover again and cook for a further five minutes
• or until just tender. Season with salt and freshly ground black pepper and set aside.
• Place the olives
• anchovies
• sun-dried tomatoes
• capers
• parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
• Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard
• along with any cooking juices
• and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato
• spreading more of the olive paste between each layer and finishing with a layer of chard.
• Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
• Transfer to the oven and bake for about 25-30 minutes
• until the cheese is browned and bubbling. Serve hot or warm.