Blue Potato Gratin with Mushrooms and Chard
This gratin is incredibly delicious, but very easy to make. I urge all of you to try it with some Georgia-fresh Farmhouse Blue cheese from Flat Creek Lodge. I’m not typically a blue chees eater, but the flavor is just right for this dish.
Although the recipe is for a 2 quart pan, you can make this recipe in any size dish, using a generous layer of each ingredient. Just be sure to use less milk for a smaller size. You can find this recipe’s original, thanks to Delicious Living, here.
Ingredients
1 medium bunch chard
½ pound small blue or russet potatoes
¼ cup milk
8 ounces mushrooms, thinly sliced (I used portobella)
3 cloves garlic, minced
1 cup shredded fontina or Muenster cheese (less is okay)
¼ cup crumbled blue cheese
Preparation
Preheat oven to 450 degrees. Remove stems from chard leaves and chop. Thinly slice potatoes to about 1/8” thickness. Use a mandoline or food processor if possible. Set aside.
Pour milk into a 2-quart casserole dish. Layer the mushroom along the bottom of the dish. Next add a layer of chard. Sprinkle the garlic on top. Arrange potatoe slices on top of these layers. Sprinkle half of the fontina/Muenster cheese on top. If you’re using less cheese, just sprinkle evenly. Cover with foil and bake until potatoes are tender (about 25 minutes).
Preheat the oven’s broiler. Remove foil and sprinkle remaining cheese on dish. Broil in oven until cheese melts (about 2 minutes). For firmer texture, let stand 5 minutes.
