Jersey Royal Potato and Rainbow Chard Gratin with Garlic

Preheat oven to 180°C (350°F). Grease a 9x13 inch baking dish with butter.

Thinly slice the Jersey Royal potatoes using a mandoline or a sharp knife. Keep the slices consistent in thickness.

In a large pot, melt the Jersey butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.

Add the chard stems to the pot and cook for 2-3 minutes until slightly softened.

Add the chard leaves to the pot and cook for another 1-2 minutes, until wilted. Season with salt, pepper and a pinch of nutmeg.

Pour the Jersey milk into the pot. Add the thyme and rosemary sprigs (or dried herbs). Bring to a simmer and then reduce heat to low.

Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Season with salt and pepper.

Spoon a layer of the chard mixture over the potatoes, distributing evenly.

Repeat the layers of potatoes and chard mixture until all ingredients are used, finishing with a layer of potato slices.

Pour any remaining milk mixture from the pot over the top layer of potatoes, ensuring they are well covered.

If using, sprinkle the grated Parmesan cheese evenly over the top.

Bake in the preheated oven for 30-40 minutes, or until the potatoes are tender and the top is golden brown and bubbling. A knife should easily pierce the potatoes.

Let the gratin rest for 10 minutes before serving.