Photo by GreenGirl'sGourmet
GreenGirl'sGourmet's Notes:
ExpandOlive oil (for bushing) Ask a question about this ingredient
2 large russet potatoes, thinly sliced on a mandoline Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 pound rainbow swiss chard, leaves and stems separated Ask a question about this ingredient
6 ounces Gorgonzola Dolce cheese, crumbled Ask a question about this ingredient
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.
Ask a question about this stepMeanwhile, 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.
Ask a question about this stepPut 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.
Ask a question about this stepPlace roulade back into the pan, and bake for 15 minutes, or until heated through, crisp and golden. Cut and serve immediately.
Ask a question about this step
Wow! I love this! Love the potatoes as the "wrapper".