Swiss chard, zucchini, & potato gratin from Isolation Baking: Recipes from My (Post) Confinement Kitchen (page 16) by Jamie Schler

  • Parmesan cheese
  • chili powder
  • nutmeg
  • zucchini
  • potatoes
  • milk
  • vegetable bouillon cubes
  • yellow onions
  • Swiss chard stems
  • EYB Comments

    Can substitute ground cayenne pepper for chili powder.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for chili powder.

  • chezlarios on October 28, 2020

    The recipe instructions were not written so well. Bechamel sauce takes awhile so should probably be done sooner. There was no need to add broth to the veggies being cooked on the stovetop. I cut the zucchini and potatoes in slices like an actual gratin rather than cubed. I threw in the potatoes raw though, though I let it cook around 1 hour 15 minutes in the oven.

  • Foodycat on September 13, 2020

    I added half a jalapeno, chopped, to the veg instead of adding chilli to the sauce, and I didn't add any broth to cook the veg in. It stayed very wet because my husband poured half a glass of white wine in while I wasn't looking "to use it up". Really good though, and excellent with roast chicken.

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