Cooking...

Inspired by this recipe we cooked a
Swiss chard and potato gratin.

Our variation on the recipe:
10 new potatoes sliced thin in the food processor leave skin on
1 cup aged cheddar
1/2 lb swiss chard chopped in small pieces
1 tablespoon butter
dash of salt and pepper
1/2 cup milk

Preheat oven to 350.
Par boil the potatoes so they are almost the texture you'd like them in the gratin (this saved us so much time!).  Spay a deep cooking bowl with non-stick spray.  Layer 1/3 of the potatoes, 1/3 of the chard, and 1/3 of the cheese, 1/3 the butter cut in little pieces, and sprinkle with salt and pepper.  Do again twice making sure the top is cheese not swiss chard or else it will burn.  Pour the milk down the edge.  Bake in for 20-25 minutes or until cheese is melted and the chard has cooked to the right tenderness.