Whenever I see a really nice bunch of chard at the Farmers Market, I make this wonderful Chard and Potato Gratin. The recipe is from Georgeanne Brennan's The Vegetarian Table: France and it has a simplicity and indulgence that says French country cuisine. There's something wonderfully messy about chopped chard: it seems to get everywhere ! Layered with thinly sliced potatoes, dotted with butter, and grated cheese, it takes only a ten minutes to prepare and then an hour in the oven.
Chard and Potato Gratin:
- 1 bunch chard, ribs removed, leaves chopped (save the ribs for soup)
- 2 medium potatoes, sliced as thin as possible
- 3 oz Emmental cheese, grated, or Swiss or another nutty cheese
- 1/4 cup half-and-half (cream or milk can be substituted)