One of my all time favorite dishes… veggies, potatoes & cheese, in some form or another. What more could one want?!
I had recently harvested our La Ratte Fingerling Potatoes, which was the highlight of the season. And they did take all season to grow, but they were definitely worth the wait!
We had to wait until the plant completely died back… it was not nearly as beautiful, but wonderful things were happening in the process!
Meanwhile just across the garden in another box…
Our swiss chard had a rough go at the beginning. Some little pests really seemed to enjoy it. But we did not let them stop us from enjoying it as well! Soon enough we were back on track.
And now for the final component from the garden for our meal…The Leeks.
Our leeks weren’t as successful as we had anticipated. They still turned out great, don’t get me wrong, but very small in comparison to the monsters you see in the grocery store.
The recipe I am using is adapted from something I found on Williams Sonoma.
Leek, Potato & Swiss Chard Gratin, with Gruyere & Parmesan
Ingredients:
4 Tbs. unsalted butter
5 small leeks, or 2 large leeks, white and light green portions only, rinsed well and chopped
1 1/2 Tbsp. kosher salt
1 tsp. fresh thyme, minced
1/4 tsp. ground nutmeg
1 tsp. fresh ground pepper
1 large bunch swiss chard, stems removed, sliced
1 cup heavy cream
6 oz. Gruyere cheese, grated
3 oz. Parmigiano-Reggiano cheese, grated
2 lbs. potatoes, peeled, cut into 1/4 inch slices (I used my fingerling potatoes, but otherwise russet potatoes are good for a gratin)
3 Tbs. fresh chives, minced
1 Tbs. Truffle salt (optional, for finishing)
Directions:
In enameled cast iron skillet (or non-stick fry pan) melt 3 Tbs. of the butter over medium heat.
Add the chopped leeks and salt and stir to coat the leeks with the butter until tender, about 20 minutes. Add the thyme, nutmeg, pepper.
Add the swiss chard and stir to incorporate. Cover, and allow the swiss chard to wilt down, stirring occasionally, about 15 minutes.
Preheat oven to 400.
Add the heavy cream to the leeks and swiss chard mixture and let simmer about 10 minutes, stirring occasionally.
Transfer mixture to a bowl.
Coat same pan with remaining 1 Tbs. of butter, and layer half of sliced potatoes over the bottom. Top with half of the swiss chard & leek mixture, and sprinkle with half of the Gruyere and Parmigiano-Reggiano cheese, and 1 Tbs. of chives.
Repeat this process for the top layer, reserving 1 Tbs. of chives.
Cover the pan, and transfer to the oven to bake for 45 minutes.
Remove the lid and continue to bake until the potatoes are tender and the crust is a nice golden brown, about 20 minutes more. Sprinkle remaining chives on top with truffle salt.
Let stand for 10 minutes before serving.
Serves 4-6.
Such a cozy fall dinner… that the two of us may have nearly finished in one evening… 
