OH, Forks!™ Rainbow Chard & Potatoes Au Gratin

ohforks
Rainbow Swiss Chard from the GardenRainbow Swiss Chard from the Garden
Serves 6 to 8 human servings
Prep time
20m
Cook Time
45m

Our gardens are overflowing with rainbow Swiss chard! Our rabbits love the stuff, but I hadn’t yet found a simple recipe to use it in that everyone loved. Until just a few days ago! Best part about this potato recipe is that you can use ANY potato and it remains delicious!

Give this simple side dish a try and pack in the greens in a very hidden way!

Ingredients

  • 10
    large Swiss Chard stalks & leaves, rolled & cut into strips and small chunks
  • 1 Tablespoon
    garlic, minced
  • 1 Tablespoon
    coconut or avocado oil, or sunflower oil
  • 1 1/2 Pound
    Potatoes: Russet, Sweet potato, White, Red; your choice-- all thinly sliced to 1/8"
  • 10 Ounces
    Turkey Bacon, or your favorite non-meat bacon (or simply omit bacon all together); cut bite-sized
  • 10 Ounces
    Mozarella cheese, shredded- OR your favorite non-dairy mozarella shredded faux cheese
  • 1 Cup
    Chicken or Vegetable broth
  • 1 Pinch
    sea salt & black pepper, to taste
  • 2 Tablespoons
    butter or vegan butter

Instructions

  1. Simple Directions:

    1. In large pan, put oil, garlic and chard in pan over medium heat to wilt the chard. This takes two to five minutes.

    2. Once wilted, add in bacon, if desired, and cook over medium-high heat for five minutes.

    3. Preheat oven to 425 degrees and parchment paper line your 9x9 baking dish.

    4. Layer like this: thin potatoes, salt & pepper, bacon layer, chard, then one-third of the cheese. Repeat until all ingredients are layered in the pan.

    5. Pour broth over potatoes and layered mixture, and add butter to top. Cover with foil and bake for fifteen minutes.

    6. After fifteen minutes, remove the foil and cook for an additional 30 minutes, or until your desired golden brown color is reached. Potatoes should be fork-tender.