This recipe was inspired by the product it holds - Swiss Chard. I had been to an organic farm on Long Island and brought back some of the most beautiful swiss chard. I wanted it to really be the star in this very easy and inexpensive dish. It makes a great side dish, or a vegetarian entree when served with mixed greens or succulent sliced tomatoes. The gorgonzola dolce cheese is a nice addition to this roulade. It's a little tangy and sharp, which complements the sweetness of the chard well. Hope you enjoy! —GreenGirl'sGourmet
Olive oil (for bushing)
large russet potatoes, thinly sliced on a mandoline
cloves garlic, minced
rainbow swiss chard, leaves and stems separated
Preheat oven to 400. Line a 9x12 inch pan with parchment paper and brush with olive oil. Toss the potatoes with garlic, salt and pepper and arrange them carefully and evenly in the pan, overlapping the pieces. Brush with olive oil. Cover with another piece of parchment paper and bake for 30 minutes. Remove the paper (save it for later) and bake for an additional 5-10 minutes, or until potatoes are tender and golden. Cool.
Meanwhile, chop the chard stems and boil in salted water for 5 minutes. Add the leaves to the pot and cook for an additional 7 minutes, or until tender. Drain VERY well and mix with the cheese.
Put the saved piece of parchment paper over the potatoes and gently flip so that the potatoes are upside down on the new piece. Spread the chard and cheese mixture evenly over the potatoes. Roll hot-dog style, using the paper under the potatoes to help roll.
Place roulade back into the pan, and bake for 15 minutes, or until heated through, crisp and golden. Cut and serve immediately.