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Home::
Recipes / Entrees
Swiss Potato
Pie
A very filling non-wheat
meal...
Ingredients
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2 pounds red or new potatoes
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3 tablespoons butter, divided
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2 pounds (2 bunches) Swiss
chard, coarsely chopped
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1 shallot, minced
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2 cloves garlic, minced
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3 tablespoons balsamic vinegar
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Dash pepper to taste
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2 cups chicken stock
Method
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PREHEAT oven to 375°.
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BUTTER large, shallow casserole dish.
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SLICE potatoes thinly and SET ASIDE.
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MELT 2 tablespoons butter in large skillet.
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ADD Swiss chard, shallot, and garlic.
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COOK Swiss chard until wilted, then ADD vinegar,
nutmeg, and pepper.
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ALTERNATE layers of potatoes and Swiss chard in
casserole dish.
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POUR chicken stock over layers so they are just
covered.
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DOT with remaining 1 tablespoon butter.
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BAKE uncovered at 375° for 50 to 60 minutes
or
MICROWAVE at 50 percent power for 20 minutes.
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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.
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