Recipes from my kitchen

Swiss Chard, Potato and Leek Gratin

4 Tbsp Butter
1 Small Onion, finely chopped
1 Bundle of Swiss Chard, leaves and stems separately cut into 1-inch pieces
2 Leeks, chopped into 1/4 inch rounds
2 cups Yogurt
2 Garlic Cloves, minced
2 Tbsp Flour
2 lbs Potatoes, peeled and sliced with mandolin into rounds
3 Tbsp Chives, chopped
1/2 Tbsp Rosemary, finely ground
1/3 cup Water
Sea Salt
Freshly Ground Black Pepper
1 1/4 cups Goat Cheese

Directions:

Preheat oven to 400°F; Grease a 9×13 baking dish.

Melt 2 tablespoons butter in sauce pan over medium heat, add onions. Cook onions till they become translucent.  

Add chard stems and leeks, season with salt and pepper.  Cook for about 5 minutes, stirring occasionally.

Add chard leaves and cook until they are slightly wilted. Season with salt and pepper and transfer greens to a bowl, set off to the side.

In small saucepan combine yogurt and garlic, bring to a simmer.

In a saucepan heat two tablespoons butter over medium heat. 

Slowly add flour while whisking.

Cook for about one minute whisking the entire time.

Slowly whisk in yogurt and garlic. Season with salt and pepper and set aside.

Spread a layer of potatoes along the bottom of greased dish, overlapping as you go.

Sprinkle with salt, pepper, and a quarter of the chives, rosemary and of the cheese.

Distribute a quarter of the greens mixture over the cheese, then pour sauce over. 

Repeat with each layer and sprinkle with the last 1/4 of cheese on top.  Add water to dish and put into oven.

Bake for about 1 hour, until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.