Swiss Chard, Potato and Fontina Casserole

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* Exported from MasterCook *

 

Swiss Chard, Potato and Fontina Casserole

 

Recipe By :Florence Fabricant

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large Yukon gold potatoes (about 10 ounces) -- peeled

Salt

1 pound Swiss chard -- (kale may be substituted)

3 tablespoons extra-virgin olive oil

1 medium onion -- chopped

3 cloves garlic -- minced

1/4 cup chopped scallions

1 cup finely chopped well-drained canned plum

tomatoes

Freshly ground black pepper

1 cup shredded Fontina cheese

 

Quarter potatoes, put in saucepan with salted water to cover, bring to a boil,

lower heat and simmer until just tender, about 20

minutes. Drain and when cool enough to handle, slice a half-inch thick.

 

Rinse chard, drain and chop fine.

 

Heat two-and-a-half tablespoons oil in a large, heavy skillet. Add onion, sauté

over miedium heat until tender but not brown, then

stir in garlic. Add scallions and tomatoes, then add chard. Cook about 15

minutes, until chard has wilted.

 

Remove from heat and season to taste with salt and pepper.

 

Preheat oven to 350 degrees.

 

Use remaining oil to grease a one-and-a-half quart casserole. Line bottom with

potatoes. Top with half the cheese. Spoon in chard

mixture. Sprinkle remaining cheese on top. Bake for about 30 minutes, then

serve.

 

Source:

" The New York Times "

S(Formatted by):

" KETS on 2/20/01 "

Copyright:

" 2001 "

T():

" 1:00 "

 

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NOTES : Do not freeze. The potatoes will become mealy when they're defrosted.

Nutr. Assoc. : 4608 0 0 0 0 0 0 2470 0 0