Chard and Red Potato Gratin
Tamera Diamond
ingredients
- 6 medium-sized red potatoes, about 2 1/2 pounds
- 1 garlic clove, bruised
- 6 1/2 Tbsp butter
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 18 baby chard leaves, or 9 large chard leaves, with mid-ribs removed
- 1/2 to 2/3 cup (2-3 ounces) grated Swiss or Monterey Jack cheese
- 4 Tbsp heavy cream
directions
- 1
Preheat oven to 350 degrees.
- 2
Slice the potatoes as thinly as you can: set aside.
- 3
Rub a 3-quart loaf pan with the garlic and 1/2 Tbsp of the butter. Put a layer of potatoes in the pan, sprinkle with one third of the salt and pepper, 1 1/2 Tbsp of the butter and top with one-third of the chard leaves. (Chard will wilt down while cooking) Sprinkle one third of the cheese over the chard. Repeat, making 2 more layers, ending with the cheese.
- 4
Dot with the remaining 1 1/2 Tbsp butter, pour the cream over the top, cover and bake about 1 hour and 15 minutes, or until the potatoes are thoroughly tender.
notes
Recipe from Cathy Johnson, Bonnie's cousin.
Source: Tamera Diamond
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