Potato, leek & chard gratin with Taleggio from Gjelina: Cooking from Venice, California (page 189) by Travis Lett

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Notes about this recipe

  • Ezair92 on February 18, 2024

    This was so good. It is a little time consuming but when you think about doing it ahead it is an excellent dish for company. I only used about 7 ounces of the taleggio cheese and a little less butter and it was perfect. Not too rich at all. I also used a 11x8 rectangle baking dish and that was perfect for the quantities

  • L.Nightshade on May 19, 2017

    The recipe calls for taleggio, which would have been lovely, but wasn’t to be found locally. Mr. NS picked up fontina as a substitute, which worked out just fine. I refrigerated the dish to cook the next day, as mentioned in the recipe. Mine was a little flat because the only pan I had was a bit too big. I like the height of the one in the book photo. But no matter, this was decadently delicious! Rich, creamy, cheesy, plus it’s got those healthy vegetables in it! I froze a large portion of it, and it was equally good (and much easier) thawed and reheated. Definitely a do-again.

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