Swiss Potato Pie

A very filling non-wheat meal...

Ingredients

• 2 pounds red or new potatoes

• 3 tablespoons butter, divided

• 2 pounds (2 bunches) Swiss chard, coarsely chopped

• 1 shallot, minced

• 2 cloves garlic, minced

• 3 tablespoons balsamic vinegar

• Dash pepper to taste

• 2 cups chicken stock

Method

1. PREHEAT oven to 375°.

2. BUTTER large, shallow casserole dish.

3. SLICE potatoes thinly and SET ASIDE.

4. MELT 2 tablespoons butter in large skillet.

5. ADD Swiss chard, shallot, and garlic.

6. COOK Swiss chard until wilted, then ADD vinegar, nutmeg, and pepper.

7. ALTERNATE layers of potatoes and Swiss chard in casserole dish.

8. POUR chicken stock over layers so they are just covered.

9. DOT with remaining 1 tablespoon butter.

10. BAKE uncovered at 375° for 50 to 60 minutes
    or
    MICROWAVE at 50 percent power for 20 minutes.

11. LET stand 10 minutes and SERVE.

  Yield: 8 servings

This recipe was excerpted from The Complete Guide to Wheat-Free Cooking, ©1998. Reprinted with permission of the publisher, Beyond Words Publishing, www.beyondword.com.

Info or Order this book here

About The Author

PHYLLIS POTTS won the Benjamin Franklin Award for Going Against the Grain Wheat-Free Cookery, which she self-published. This book was inspired by Phyllis' efforts to overcome her health problems and reflects her twenty years of experimental baking.