Last week we got some beautiful rainbow chard in our Imperfect Produce box — bright, colorful stems and luscious dark green leaves. It was almost a shame to bury it in potatoes and cream, but oh so delicious!
A mandoline slicer is particularly handy for this recipe, but you can slice the potatoes by hand too — the thinner the better. Cook time can vary depending on the thickness of your potato slices, so be prepared to leave the gratin in the oven a little longer if needed.
Adapted from Food Network’s Potatoes Gratin.
1 onion, chopped fine
2 garlic cloves, minced
1 bunch Swiss chard (5-7 leaves), stems sliced thin and leaves cut into bite-size pieces
1 1/2 pounds russet potatoes, unpeeled, sliced thin (about 1/8 inch)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan cheese
Preheat oven to 375 degrees.
In a large skillet over medium high heat, saute onions until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chard and saute until thoroughly wilted and most of the liquid has cooked out.
In a large bowl, toss the chard mixture with potatoes, cream and 1 cup of the Parmesan. Season with salt and pepper to taste.
Layer the potatoes and chard mixture in a medium casserole dish, and pour over any remaining cream from the bowl. Top with the remaining Parmesan.
Bake until the potatoes are tender and the gratin is bubbly and golden brown, about 1 hour.
Pictured: Corning Ware French White F-2-B Oval Casserole, Pyrex Autumn Harvest 404 Round Mixing Bowl