Fern’s Scalloped Potatoes With Fresh Chard
December 13, 2008
Scalloped potatoes with fresh chard, a part of our thanksgiving meal, was so good that there was was hardly anything left over. What a great idea of adding a nice hardy green like chard to the classic scalloped potatoe casserole. Chard is known for being high in nutrition, click here to learn more about the benefits. This dish was compliments of Fern Stern, who’s friend has been making these scalloped potatoes for years. Please enjoy!
There are so many different variations of scalloped potatoes, click here to find your favorite from Cooks.com.
- 2 bunches each red and green chard (total 1-lb.)
- 4 medium red potatoes, skin on, sliced thin
- 1/2 cup melted butter
- 6 eggs, slightly beaten
- 1/2 cup 2% milk (or whole)
- 2 tsp, garlic salt
- 1 tsp. pepper
- 3 tbsp. minced onion
- 1 cup grated fresh parmesan cheese
In a large bowl, beat eggs, then add milk, garlic, pepper, onion, 1/2 of the cheese, and 1/2 of the melted butter. Wash chards and pat dry, coarsley chop, stems included, and add to wet mixture. Slice your potatoes and add to your wet mixture. Pour into a 9 x 13 casserole dish that has been coated with the remaining melted butter. Sprinkle remaining cheese over potatoe dish, cover and bake at 350 degrees for 50 minutes.
Serves: 10
Total time: 45 minutes
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December 19th, 2009 at 8:51 pm
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