Blue Potato Gratin with Mushrooms and Chard
  • 1 medium bunch chard
  • ½pound small blue potatoesor russet potatoes
  • ¼ cup half-and-half or whole milk
  • 8ounces presliced mushrooms
  • 3 cloves garlic, minced
  • 1 cup shredded fontina or Muenster cheese, divided
  • ¼cup crumbled blue cheese
  1. Preheat oven to 450°. Remove chard stems and discard; chop leaves to yield about 3 cups. Thinly slice potatoes (about ⅛ inch thick), using a mandoline or food processor if possible, and set aside.
  2. Pour half-and-half or milk into a 2-quart casserole dish. Layer mushrooms on top, then add a layer of chard. Sprinkle garlic over chard. Arrange sliced potatoes on top of garlic and chard. Sprinkle half of fontina or Muenster cheese on top of potatoes. Cover with foil and bake until potatoes are tender, 25-30 minutes.
  3. Preheat broiler. Remove foil; sprinkle gratin with remaining fontina or Muenster cheese and blue cheese. Broil until cheese melts, about 2 minutes. For a firmer texture, let stand for 5 minutes before serving.
Recipe Notes
Nutrition Facts
Blue Potato Gratin with Mushrooms and Chard
Amount Per Serving
Calories 150
% Daily Value*
Cholesterol 30mg 10%
Sodium 276mg 12%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 150 cal, 51% fat cal, 9g fat, 5g sat fat, 30mg chol, 9g protein, 10g carb, 1g fiber, 276mg sodium