POTATO GRATIN

One of my favorite things is chard with cream… I like to think of this  pie as  a dish meant to be shared, always inviting everyone to sit around a shared table. I love how its everyday ingredients transform into something simple and delicious.  Best of all, it can be enjoyed as starter, you main dinner, or paired with your favorite protein.

Recipe:

4 medium potatoes (raw), a bunch of fresh Swiss chard, 1 large pearl onion, 200 g sliced ham (optional), 120 g grated cheese (mozzarella, manchego, or your choice), 2 tbsp butter or olive oil, Salt, pepper, and a pinch of nutmeg.

For the cream (choose one option):

Quick option: 2 eggs + 100 ml heavy cream 

Homemade bechamel:2 tbsp butter + 2 tbsp flour + 400 ml milk

Instructions:

1. Peel and slice the potatoes thinly. Keep them in salted water until ready to use.

  2. Wash the Swiss chard and cut the leaves into strips. Slice the onion thinly.         Sauté the onion in butter or oil until translucent. Add the Swiss chard and cook a few minutes. Season with salt and pepper.

3. Prepare the cream: If using heavy cream: beat the eggs with the cream, add salt, pepper, and a pinch of nutmeg. If using béchamel: melt the butter, add the flour, and cook for 1 minute. Gradually add the milk while whisking until it thickens. Season with salt, pepper, and nutmeg. 

4.  Grease a baking dish and pour a thin layer of cream or béchamel at the bottom.

5. Layer potatoes, then Swiss chard with onion, ham slices (if using), cheese, and a bit of cream/béchamel. Repeat until the dish is filled, finishing with potatoes + cream/béchamel + cheese on top.

 

6. Bake at 180°C (350°F) for 40–50 minutes, until the potatoes are tender and the top is golden.

7. Let rest for 10 minutes before slicing and serving.

Vegan option: To make this dish vegan, replace the cream or béchamel with a plant-based cream or cashew cream, use vegan cheese instead of regular cheese, and omit the ham or substitute with smoked tofu or your favorite plant-based protein.