Chard and Red Potato Lasagna

from an old recipe in the SF Chronicle

6 medium red potatoes (about 2 ½ pounds)
1 garlic clove, peeled
6 ½ tbs. butter
1 ½ tsp. salt
½ tsp. pepper
18 baby chard leaves or 9 large chard leaves with thick mid-ribs removed
2-3 ounces Swiss or Monterey Jack cheese, grated
4 tbs. cream or milk

Preheat an oven to 350 F.

Slice the potatoes very thinly and set aside.

Rub a 3-quart loaf pan with the garlic and ½ tbs. of the butter. Place a layer of potatoes in the pan, sprinkle with one-third of the salt, pepper, 1 ½ tbs. butter, and top with one-third of the chard leaves. Sprinkle one-third of the cheese over the chard (chard will wilt during cooking). Repeat, making two more layers, and end with the cheese.

Dot with remaining butter and pour the cream or milk over the top. Cover and bake for about an hour and 15 minutes, or until the potatoes are soft.

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