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.
One thought on “Chard and Potato Terrine”
Where do you put the cream and how long do you bake it for? Also, is it Tablespoons of butter? ( I think so.
Looks delicious. Michal