Here’s a riff on Pommes Boulangère, the classic French potato dish named for the fact that it was cooked in the bread baker’s oven after all the bread was done and the ovens were cooling. Desiree potatoes are called for in the recipe, but really any waxy potato will do such as Yukon Golds, Yellow Finns, Romanze, Sangre, etc. I think adding the chard brightens the dish and the potatoes can mellow the earthiness sometimes found in chard. This is another dish for your Ben-Riner or mandolin.
INGREDIENTS:
1 bunch of chard, green or gold, leaves and stems separated, leaves shredded ¼ inch wide, stems sliced very thinly crosswise, washed separately, then drained 6-8 medium potatoes (enough to yield 6-7 cups), sliced 1/8th inch on a fixed blade slicer 2 yellow onions, peeled, halved through the root and sliced very finely along the length 2 cloves garlic, minced + 4 cloves garlic peeled and halved lengthwise, kept separate ½ tablespoon minced + 2 sprigs fresh thyme ½ teaspoon minced and a 4-inch sprig fresh rosemary 3 bay leaves 10 whole pepper corns, cracked 5 cups of vegetable or chicken stock (You may not need all of this, or you may need more) salt and pepper to taste olive oil as needed
METHOD:
Heat oven to 400°F.
Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little.
Heat the stock over high heat and add the split garlic cloves, thyme and rosemary sprigs, bay leaves, and pepper corns. Bring to a boil, then reduce to a simmer and reduce the stock to 4 cups. Remove form the heat. Taste the stock-you should be able to taste the garlic and herbs. If not, let steep five minutes more, then strain the stock into a container, discard the aromatics and then return the stock to the pot and keep warm over low heat.
While the stock is heating, heat a large sauté pan over medium-high and film with oil. Add the onions and chard stems to the hot pan and cook until softened and colored lightly. Make a well in the center and add a little oil. When hot, add the minced garlic and cook until fragrant. Toss with the rest of the vegetables to mix and season with salt and pepper.
Put a layer of the onions into the bottom of the prepared baking dish and spread out.
Add the chard leaves to the remaining onions and stems and cook until well wilted. If the chard is giving off a lot of liquid, cook to reduce most of the liquid. Mix together very well. Remove the pan from the heat.
Add a layer of potatoes onto the onions in the pan and season with salt and pepper and some of the minced herbs. Next, add a layer of the onions and chard, then potatoes, until you are done, finishing with a layer of potatoes.
Make sure the stock is at least warm, though hot is better. Pour in enough stock to come 2/3rds the way up the potatoes. Use a spatula to push down on the potatoes so they all get some moisture. Drizzle the top with some olive oil.
Place in the center of the hot oven and bake, uncovered, for 20-30 minutes. Most, or all, of the liquid should be absorbed and the top of the gratin should be golden, and a thin sharp knife should easily pierce the gratin without any real resistance.
Remove the gratin from the oven and allow to cool and set up for 5-10 minutes before serving.
Chef’s Notes:
If you want add cheese, you could add in a little Parmesan and Romano, or some Gruyere or Jarlesberg into the gratin. A light dusting on the top will color nicely.
As long as things are being added, try sautéing chopped mushrooms until dry and add them with the chard. Thin slivers of ham could be added as well.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
