This recipe doesn’t sound like much but it is the most asked about recipe in my entire collection!
- 6 medium sized potatoes
- 18 baby chard leaves, or 9 large chard leaves, thick midribs removed
- 1 clove garlic, bruised
- 6 1/2 TSPS butter
- 1 1/2 TSP salt
- 1/2 tsp freshly ground black pepper
- 2 to 3 ounces cheese, Fiscalini Lionza or a Brie, cut into small pieces
- 1/4 cup heavy cream
Preheat oven to 350 degrees F. Slice the potatoes as thinly as possible. Set them aside. Coarsely chop the chard leaves. Rub a standard loaf pan with the garlic and 1/2 TSP of butter. Arrange one-third of the potatoes in a layer in the pan. Sprinkle with one-third each of the salt and pepper, dot with 1 1/2 TSP of butter, and top with one-third of the chard leaves. (The bulk of it will wilt during cooking). Sprinkle one-third of the cheese over the chard. Repeat the layers twice in the same way, ending with the cheese.