Potato, Leek & Chard Gratin with Taleggio

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.