Chard and Potato Gratin
Chard and Potato Gratin:
(4 small portions)garlic clove
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)
Preheat the oven to 350 degrees. Butter a deep 9" x 5" dish and rub the sides with a cut garlic clove. Layer 1/2 of the thinly sliced potatoes on the bottom of the dish. Dot with butter. Season with a grind of salt and pepper. Add 1/2 of the chopped chard leaves and top with 1/2 of the grated cheese. Add a second layer using the other half of thinly sliced potatoes, dot with butter and season with salt and pepper.