Potato, Chard and Pecorino Bake

A potato and veg dish in one, creamy bake is especially good with roast vegan chicken.


350g chard

400g potatoes, peeled and thinly sliced

1 knob vegan of butter

2 garlic cloves, finely sliced

Sea salt and milled black pepper

300ml double vegan cream

75g pecorino vegan cheese, grated


1 litre ovenproof dish

1.Pre-heat the oven to 200°C/fan 18°C/gad mark 6.

2.Strip the chard leaves from stalks, and keep to one side. Cut the stalks into sticks, about 6cm long.

3. Bring a pan of water to the boil, cook the potatoes for 4 minutes. Then add the chard sticks, and cook for 1 minuets more. Add the leaves, cook for another minute, just until they’ve wilted. Drain and keep to one side.

4.Heat the butter in a small, 1 litre ovenproof dish. Add the garlic and cook for a minute, until it turns a light golden colour.

5.Add the chard sticks, leaves and potatoes, tossing well with garlic, season with salt and pepper.

6. Pour the double cream over, and scatter with grated pecorino. Bake for 15 minutes, until bubbling and golden, and serve straight from the dish.


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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