Comforting Gluten Free Potato Gratin with Swiss Chard and Mushrooms
We all love comfort food but sometimes those heavy recipes can wreck havoc on our system. It’s a new year and with good intentions, I’m trying to eat healthier. BUT, I still want the occasional comfort food. Something warm, gooey, cheese filled and good for the soul.
I had a few potatoes lying around, a container of mushrooms and a few leftover leaves of swiss chard and decided a cream sauce with cheese was exactly what they needed. I had run out of flour the day before so this recipe wound up being gluten free as I used almond blend flour from the Gluten Free Mama. I also used unsweetened plain almond milk instead of dairy milk only because I like the flavor.
3-4 large white potatoes
2 tablespoons coconut oil
1 tablespoon unsalted butter
2 tablespoons gluten free flour
2 cups almond milk
8oz package of sliced mushrooms
3-4 swiss chard leaves, chopped
3/4 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 350°F. Peel your potatoes and then thinly slice. Spray a medium sized glass baking dish with non-stick cooking spray. Using half the sliced potatoes, place a (may want to have it two slices thick) layer of sliced potatoes on the bottom of the dish.
In a medium saucepan heat the oil and butter and then add in the swiss chard and mushrooms. Cook until soft and then add in the flour and milk. Salt and pepper to taste and cook until sauce thickens.
Pour half the sauce mixture over the slices of potatoes and then sprinkle a layer of cheese (half of each) over top. Layer the rest of the potatoes on top of the cheese and repeat with the rest of your sauce and cheese.
Cover with tin foil and bake for 40 minutes. Remove the tin foil and bake for an additional 20 minutes or until the potatoes are tender. Optional: sprinkle with a little extra cheese and put up under the broiler for a crispy cheese topping. Otherwise let the potatoes stand for 10 minutes before serving.