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
butter
S&P
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.

Add the remaining chopped chard and remaining cheese. Pour the half-and-half (cream/milk) over the top.Cover the dish with foil and bake for 1 hour. Enjoy!

Don't forget to save the chard ribs for soup! Here's some other ideas for chard stems from the kitchn.