Potato and Chard Gratin 

Total time: 70 minutes
   A simple, dish with few ingredients, this highlights the fresh taste of chard (Swiss Chard) in summer.  Use a deep dish and pile it high.  It wilts and compacts as it bakes.  Add the cheese at the end or it all ends up on the foil.  The top layer of potatoes looks a bit strange balancing on top of the chard, but it all comes together.

 Ingredients:

• 2 medium potatoes (10oz, 300gr)
• 8oz (240gr) (Swiss) chard, stems and leaves
• 1/2 cup (4oz, 120ml) chicken stock
• 2 tbs chopped fresh parsley
• 2 tbs chopped fresh chives
• 2oz (60gr) cheese, Gruyère, Edam, Swiss
• 1 tsp olive oil

 Instructions:

• Wash the chard and trim any bad bits. 
• Stack the leaves together and fold over, the long way. 
• Slice into thin strips, about 1/2" (1cm) using both leaves and stems. 
• With a sharp knife thinly slice the potatoes. 
• Snip herbs.
• Heat chicken stock.
• Lightly oil the bottom of a deep (1 1/2", 4cm) baking dish.
• Spread half of the potatoes in a layer on the bottom. 
• Pile the sliced chard on top. 
• Sprinkle with herbs.
• Drizzle the hot stock over the top and press down as best you can.
• Lay the rest of the potatoes over the top.
• Cover with foil and bake, 45 minutes, at 200C (400F).
• Slice cheese.
• Remove dish, uncover, lay the cheese over the top and return to oven for 15 minutes longer.
• Remove from oven and serve.