The gratin - generally a hearty crusted side dish loaded with heavy cream, topped with cheese and baked to a welcoming crispness - accommodates itself to all levels of cooking, from family dinner tables to the menus of five-star chefs.
This recipe is a twist on the classic French gratin and features fresh, local ingredients from this week's produce box! This healthy, dairy-free spin is just as delicious as its rich, cream-filled counterpart and will leave you with a spring in your step (and, more importantly, ample room for dessert).
YOU WILL NEED:
- Pre-heat oven to 350 degrees and grease a medium-sized casserole dish with oil.
- Wash and slice mini red potatoes into thin, chip size slices. Place in a bowl of water to avoid browning.
- In a blender: add milk, beans, 1 tablespoon of oil, soy sauce, and half of the garlic. Blend until smooth.
- Roughly chop the swiss chard. Warm up the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add onion and chard; sauté until onion turns translucent. Add remaining garlic, salt, and lemon juice and sauté for 5 minutes.
- Drain the potatoes and stack a layer of the slices along the bottom of the casserole dish so that they overlap slightly. Sprinkle ¼ of the thyme over potatoes. Scoop some of the chard mixture and spread over top so that it’s spread out over the potato layer. Pour 1/4 of the milk mixture over top and then start over. You should get 3-4 layers; the top layer should be a final layer of potatoes, with what’s left of the milk poured over, and some of the thyme and pepper sprinkled on top.
- Spray the top with oil, cover with foil, and bake for 30-45 minutes or until the potatoes are fork-tender. When the potatoes are tender, take off the foil, turn up the heat to 425, and bake for another 15 minutes until the top starts to brown. Let cool for at least 10 minutes before serving.