If you can’t find Swiss chard, use spinach or arugula instead. Herbes de Provence is a dried blend used in southern France. It usually includes basil, marjoram, fennel seed, savory, thyme and lavender.
- 1 1/2 lb. small new potatoes, sliced about 1/8-inch thick
- 1 tsp. salt
- 1 small bunch Swiss chard, rinsed, trimmed and chopped
- 1 red or yellow bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped pitted kalamata olives
- 1 tsp. herbes de Provence
- 1/2 tsp. black pepper
- 1/2 cup vegetable stock
- 1/2 cup fresh or dried breadcrumbs
- 1 Tbs. olive oil
- Preheat oven to 375F.Lightly oil 2-qt. gratin dish.
- Layer half the potato slices in dish. Sprinkle with 1/2 tsp. salt. Spread chard over potatoes; scatter bell pepper, garlic and olives on top. Add 1/2 tsp. herbes de Provence, remaining salt and 1/4 tsp. pepper.
- Top with remaining potatoes, pour on vegetable stock and sprinkle with remaining herbes de Provence, pepper and salt to taste. Cover.
- Bake about 45 minutes, or until tender. Toss breadcrumbs with 1 Tbs. olive oil. Uncover gratin, and sprinkle with bread- crumb mixture. Continue to bake uncovered for 15 minutes, or until top is golden brown. Serve hot.
- Serving Size: Serves 4
- Calories: 240
- Carbohydrate Content: 42 g
- Fat Content: 6 g
- Fiber Content: 5 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 930 mg
- Sugar Content: 5 g