Sometimes, you crave comfort.  Who doesn’t love potatoes? They’re the ultimate comfort food. But we’re not just talking about any old potatoes here. We’re talking about thinly sliced, creamy, golden potatoes layered with chard, a green that doesn’t get nearly enough attention. Chard brings a slight earthiness to the dish, balancing the richness of the potatoes.

Then there’s the cream. We’re not skimping on the good stuff. We’re pouring it on generously, letting it soak into the potatoes, making sure each slice is infused with flavor. Add a little garlic, a herbs, and plenty of cheese, and you’ve got yourself a dish that’s hearty, satisfying, and unapologetically indulgent.

 

Ingredients Breakdown:

• Potatoes: You want something starchy. Yukon Golds are your friend here. They cook up soft and buttery, holding their own against the cream and cheese.
• Chard: Don’t skip this. It’s the secret weapon, adding a pop of color and a hint of bitterness that cuts through the richness.
• Garlic: You need this for depth. Thin slices spread throughout the layers give it a warm, aromatic flavor that’s irresistible.
• Heavy Cream: Not the time to be shy. Go all in. The cream is what makes this gratin silky smooth.
• Cheese: Gruyère is the classic choice, but this recipe focuses on Parmesan cheese giving it a sharp flavor.

How to Make It:

Start by prepping your potatoes. Thin slices work best here, so if you’ve got a mandoline, now’s the time to use it. Layer them in a buttered dish, alternating with the chard. As you go, sprinkle in garlic and a pinch of salt. The goal is to build layers of flavor that meld together as they bake.

Next, pour over the cream, letting it fill in the gaps. Top everything with a generous layer of cheese. Then into the oven it goes, baking until the top is golden and bubbling and your kitchen smells like heaven.

 

What to Serve with Potato and Chard Gratin

This gratin is a comforting side dish. Add a crisp green salad or some roasted vegetables would do the trick. And wine? Absolutely. A glass of Chardonnay or even a light red would pair beautifully.

Potato and Chard Gratin is a versatile side dish that pairs beautifully with a variety of main courses. Here are some great dishes that this gratin would complement perfectly:

• Roast Chicken: The rich, creamy texture of the gratin pairs wonderfully with the crisp, juicy roast chicken. Whether you go for a simple herb-roasted version or something more elaborate like a garlic and lemon roast chicken, the gratin adds a hearty and satisfying component to the meal.
• Grilled or Pan-Seared Steak: The earthy flavors of the chard and the creamy potatoes balance the robust, savory taste of a grilled or pan-seared steak. Consider a ribeye or a New York strip, seasoned with just salt, pepper, and perhaps a bit of rosemary.
• Braised Pork Shoulder with White Wine and Herbs: The richness of the braised pork shoulder, slow-cooked with white wine and aromatic herbs, is a perfect match for the creamy gratin. The earthy chard and velvety potatoes soak up the flavors, making each bite a comforting delight.
• Pork Chop with Grilled Lemon and Balsamic: The tangy brightness from the grilled lemon and the sweet, complex flavor of balsamic vinegar glaze on the pork chop cut through the creaminess of the gratin. This combination balances the rich and fresh elements beautifully.
• Pan-Seared Halibut with Lentils and Salsa Verde: The light, flaky texture of the pan-seared halibut, combined with hearty lentils and zesty salsa verde, pairs exceptionally well with the gratin. The dish adds a luxurious, creamy contrast to the fresh, vibrant flavors, creating a well-rounded plate.

Potato and Chard Gratin is the kind of dish that feels like a warm hug. It’s rich, it’s flavorful, and it’s exactly what you need on a chilly evening. Whether you're serving it at a dinner party or enjoying it as a solo indulgence, it’s bound to become a go-to comfort food. So next time you need a little extra warmth, you know what to do.