Serves 6 / This recipe highlights the lovely hue of blue potatoes, but regular russets work just as well. Prep tips: A wide 2-quart dish yields a deliciously thin gratin; if you'd like it thicker, use a narrower dish, but add a little more cooking time. For a heartier main course, add a layer of organic ham before baking.

1 medium bunch chard

½ pound small blue potatoes (or russet potatoes)

¼ cup half-and-half or whole milk

8 ounces presliced mushrooms

3 cloves garlic, minced

1 cup shredded fontina or Muenster cheese, divided

¼ cup crumbled blue cheese

1. Preheat oven to 450°. Remove chard stems and discard; chop leaves to yield about 3 cups. Thinly slice potatoes (about ⅛ inch thick), using a mandoline or food processor if possible, and set aside.

2. Pour half-and-half or milk into a 2-quart casserole dish. Layer mushrooms on top, then add a layer of chard. Sprinkle garlic over chard. Arrange sliced potatoes on top of garlic and chard. Sprinkle half of fontina or Muenster cheese on top of potatoes. Cover with foil and bake until potatoes are tender, 25-30 minutes.

3. Preheat broiler. Remove foil; sprinkle gratin with remaining fontina or Muenster cheese and blue cheese. Broil until cheese melts, about 2 minutes. For a firmer texture, let stand for 5 minutes before serving.

PER SERVING: 150 cal, 51% fat cal, 9g fat, 5g sat fat, 30mg chol, 9g protein, 10g carb, 1g fiber, 276mg sodium