Potato and Swiss Chard Gratin

1 lb Swiss chard—separate leaves and stems and chop stems finely

2 ½ cups heavy cream

1 garlic clove, smashed

1 small shallot, sliced

2 thyme sprigs

1 bay leaf

¼ tsp nutmeg

2 - 2 ½ lbs Yukon gold potatoes, peeled and thinly sliced (1/8”)

1 Tbs buter

6 oz Gruyere, grated

Preheat oven to 350º.

Boil chard leaves in 5 – 8 quart pot of salted water until tender (5 – 8 minutes). Remove immediately to ice water. Squeeze dry and set aside after chopping. Boil the stems 3 – 5 minutes. Cool in ice water. Drain and add to leaves.

Meanwhile, in small saucepan, bring cream, garlic, shallot, thyme, and bay leaf to simmer and cook until reduced by half ( approx.. 25 minutes). Strain

Butter gratin dish. Layer in this order: single overlapping layer of potatoes, sprinkling of salt and pepper, 1/3 of the Gruyere, ½ of the Swiss chard, 1/3 reduced cream. Repeat once. Then top with one more layer of potatoes, salt and pepper, and the remaining cheese and cream.

Bake until browned and potatoes tender—45 to 60 minutes.

Six to eight servings.

Note: This is Janet’s favorite recipe. It can be the main course, and it is vegetarian.

Michael