BVR: Potato and Chard Gratin with Goat Cheese

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Potato and Chard Gratin with Goat Cheese

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 120

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables, Stir-Fries,Gratins

 

Amount Measure Ingredient -- Preparation Method

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

3 large garlic cloves -- peeled

- one cut in half

- the rest minced or pressed

- if not using a food processor

1 teaspoon olive oil -- optional

1 pound Swiss or red chard -- stemmed and washed

salt to taste

- about 1 tablespoon for the boiling water

- and 3/4 teaspoon for the gratin

1 1/2 pounds waxy potatoes -- scrubbed and sliced

- about 1/4 inch thick

- such as Yukon gold

- or red or white new potatoes

2 eggs -- beaten

2 1/2 cups low-fat milk

4 ounces goat cheese -- (about 1 cup)

- such as Montrachet

freshly ground pepper to taste

pinch of nutmeg -- freshly grated

- if possible

 

Makes 4 main-dish servings or 6 side-dish servings

 

When I buy greens at the farmers' market each week, I rarely know

what I'm going to do with them but they're always inspiring. Greens

and potatoes merge beautifully here in a comforting gratin bound with

milk, egg and goat cheese. Chard, either red or green, is the green

to use here.

 

1. Preheat the oven to 400 degrees F. Rub the inside of a 2-1/2- or

3-quart gratin or baking dish with the cut side of the garlic clove.

Brush with about 1 teaspoon olive oil. Bring a large pot of water to

a boil while you stem and wash the chard. When the water comes to a

rolling boil, add a tablespoon of salt and the chard. Cook 1 minute,

drain and rinse with cold water. Squeeze out the water and chop

coarsely; you should have about 1-1/2 cups chopped chard. Set aside.

 

2. Toss together the chard and potatoes with a little salt and pepper

in a large bowl.

 

3. Turn on a food processor fitted with the steel blade and drop in

the garlic, including the cut clove you used for seasoning the baking

dish. When the garlic adheres to the sides of the bowls, stop the

machine and scrape down the sides. Add the eggs, milk, cheese, and

about 1/2 teaspoon salt, or more to taste, to the bowl. Process until

smooth. Combine with the potatoes and chard. Add pepper and a pinch

of nutmeg.

 

4. Turn into the gratin dish and place in the preheated oven. Bake 1

to 1-1/2 hours, until all the milk is absorbed and the gratin is

brown and crusty on the top. During the first 40 minutes, stir every

10 minutes or so to bring the potatoes up from the bottom and break

up the surface on the top. Serve hot or warm.

 

Advance preparation: You can assemble this hours before you bake it,

and prep the chard the day before. The finished dish can sit for a

couple of hours and be gently reheated in a low oven.

 

 

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Per serving (excluding unknown items): 179 Calories; 14g Fat (69%

calories from fat); 12g Protein; 2g Carbohydrate; 138mg Cholesterol;

130mg Sodium

Food Exchanges: 1 1/2 Lean Meat; 2 Fat

 

 

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