Jersey Royal Potato and Rainbow Chard Gratin with Nutmeg

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

In a large saucepan, melt 1 tbsp of Jersey butter over medium heat. Add the minced garlic and chopped chard stems and cook for 2-3 minutes until softened.

Add the chopped chard leaves to the saucepan and cook until wilted, about 2 minutes more. Season with salt and pepper.

In a separate saucepan, heat the Jersey milk over medium heat. Add the nutmeg, salt, and pepper. Bring to a gentle simmer, then remove from heat.

Layer half of the sliced Jersey Royal potatoes in the prepared baking dish, slightly overlapping.

Spread the cooked rainbow chard mixture evenly over the potatoes.

Layer the remaining potato slices over the chard.

Pour the warm Jersey milk mixture evenly over the potatoes, ensuring the potatoes are mostly submerged. Add the remaining 1 tbsp of butter on top in small pieces.

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

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for another 10-15 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

Let the gratin rest for 5-10 minutes before serving.