Chard and Potato Gratin
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:
(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.
Don't forget to save the chard ribs for soup! Here's some other ideas for chard stems from the kitchn.