New Potato Gratin with Chard, Bell Pepper and Black Olives Recipe

New Potato Gratin with Chard, Bell Pepper and Black Olives

Serves 4

If you cant 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 ½ lb. small new potatoes, sliced about ⅛-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
¼ cup chopped pitted kalamata olives
1 tsp. herbes de Provence
½ tsp. black pepper
½ cup vegetable stock
½ 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.