Name: Potato and Greens Gratin
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 T olive oil; 1 bunch chard (stems separated and chopped and leaves sliced into ribbons (or you could use onions and spinach instead)); 1 - 2 cups chopped mushrooms (depending on how much you like mushrooms); 3 medium - large red potatoes; Salt (preferably kosher and freshly ground black pepper); 1 cup half-and-half (or cream, mixed with some milk (I've done just milk and it's still tasty, but I like it to not be so runny).); 3-4 ounces goat cheese (crumbled); 2 T butter

The first time I made this potato gratin dish, it was a pathetic effort to try and use up the many almost-rotted foods in our fridge. An ignominious beginning, to say the least.

And then it ended up being one of our favorite dishes. I’ve made this potato gratin several times since then and every time it’s a huge hit, with the leftovers being devoured within a day or two. Also, I made it for some friends when they came for dinner and they asked for the recipe. So I’m calling it a smashing success.

greens and potato gratin

5 from 2 votes

Potato and Greens Gratin

Delicious every time I make it!

Course Main Dish

Cuisine American

Prep Time 20 minutes

Cook Time 45 minutes

Servings 4 for main dish

Author Janssen Bradshaw

Ingredients

1 T olive oil
1 bunch chard stems separated and chopped and leaves sliced into ribbons (or you could use onions and spinach instead)
1 - 2 cups chopped mushrooms depending on how much you like mushrooms
3 medium - large red potatoes
Salt preferably kosher and freshly ground black pepper
1 cup half-and-half or cream, mixed with some milk (I've done just milk and it's still tasty, but I like it to not be so runny).
3-4 ounces goat cheese crumbled
2 T butter

Instructions

Preheat the oven to 350°F and grease a 9x9 or 6x9 pan.
Heat the olive oil in a large frying pan and, when hot, add the chard stems. Let cook for 5-8 minutes, until somewhat soft.
Add the mushrooms and let them cook for about 3 minutes, stirring occasionally. Add the chard leaves and cover, letting steam for about 3-5 minutes, until the chard is cooked down.
While the mushroom/chard mixture is cooking, slice the potatoes as thinly as you can (I aim for about the width of a credit card, although a little thinner or thicker is fine too).
Remove the mushroom/chard mixture from the heat and drain off any excess liquid.
Arrange a third of the potatoes in the bottom of the baking dish in a single layer, with the edges overlapping slightly. Sprinkle the potatoes with salt and pepper (and be generous).
Spread half of the mushroom/chard mix on top of the potatoes and then sprinkle a third of the goat cheese on top.
Repeat the potato, salt/pepper, mushroom/chard, goat cheese layers and finish off with a final layer of potatoes and salt/pepper.
Pour the half and half over the top of the whole thing. Reserve the last third of the goat cheese.
Dot the top of the gratin with butter and bake for 30 minutes. Remove the gratin from the oven, press the top down with a spatula to keep it from drying out and return to oven for 15 more minutes. Sprinkle the remaining cheese on top of the gratin and bake for a final 15 minutes. When the potatoes are soft and the cheese on top is melty and golden-brown, it's ready to go.

Recipe Notes

(adapted from Smitten Kitchen)

if you liked this greens and potato gratin recipe, you might also like these other vegetarian recipes:

2 Comments

This sounds like a very sneaky way to get some dark leafy greens into one's diet. Sneaky AND tasty.

This sounds delicious! I've been reading some of your past entries and I noticed that you did a post on feeding your family for $40 a week. Has that changed at all since you started eating less processed foods?

Vegetarian Recipe #12: Potato and Greens Gratin

greens and potato gratin