Ugly But Lovely

This is one of those dishes that look rather like someone threw up on the plate and served it to you. You have to close your eyes to love this one. But, close them, because this is worth a little blind flying with a fork.

Cousin Jan served this right after the killer black bean soup. I had eaten so much soup that I thought to myself, "Man, I'll never get through all this."

Well, I not only ate it all, I wished for seconds! Try it - I guarantee you'll enjoy it. It's pretty ugly but it's truly lovely.

Chard and Red Potato Lasagna

6 medium red potatoes (about 2-1/2 lbs)

1 garlic clove, peeled and bruised (for rubbing the pan).

2 garlic cloves, finely chopped
6-1/2 Tablespoons butter
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
19 baby chard leaves or 9 large leaves (about 2 bunches of large chard), coarsely chopped, with thick mid-ribs removed
Chopped oyster mushrooms (optional)
8-10 ounces grated Swiss or Monterey Jack cheese
4 Tablespoons cream

Slice the potatoes as thinly as you can and set aside.

Rub a large baking pan with the garlic and 1/2 Tablespoon of the butter. Place a layer of potatoes in the pan, sprinkle with half of the salt and pepper, garlic, a third of the butter, and half of the chard leaves. Although the chard may seem very bulky, it will wilt down during the cooking. Sprinkle half the cheese over the chard. Repeat, making another layer, ending with the cheese. (You can also use a loaf pan and divide everything into thirds, so you have three layers instead of two).

Dot with remaining butter and pour cream over the top. Cover and bake at 350 degrees for about an hour, until the potatoes are thoroughly done and soft. May not take the full hour.

The dish I tasted did have the mushrooms in it and they were good. I could imagine this would be delicious with other cheeses, too. It's similar to scalloped potatoes - you can add whatever you like and it's delicious!