Name: Potato, Leek & Chard Gratin with Taleggio
Yield: Serves 4 to 6 as a side dish
Cuisine: American
Ingredients: 1 bunch Swiss chard, stemmed and deveined; 2 large leeks (white and light green parts only), sliced ¼ in [6 mm] thick; Kosher salt; 3 Tbsp fresh thyme leaves; 3 lb [1.4 kg] Yukon gold potatoes, unpeeled, sliced ⅛ in [3 mm] thick; 1 Tbsp olive oil; 1½ cups [360 ml] heavy cream; 3 Tbsp unsalted butter, cut into small chunks; ¼ cup [30 g] fresh bread crumbs; 10 oz [225 g] Taleggio cheese, cut into ½-in [12-mm] chunks; Freshly ground black pepper; 1⅓ cups [120 g] freshly grated Parmesan cheese

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This dish is made to serve with braised meats. A fatty, meltingly tender short rib stacked alongside is especially appealing to me, but a stew of vegetables or beans and greens would also be a great accompaniment. The preparation is a bit lengthy, but you can assemble the gratin a day ahead of cooking. Any variety of chard will do, although the red-veined will tint the dish pink. Taleggio cheese has a beautiful, ripe, funguslike aroma that gives this dish great character.