This au gratin inspired dish is arranged into a potato rosette, sitting on a bed of sautéed chard and mushrooms, and sprinkled with a sharp cheddar cheese. It falls short of being an au gratin since the top of the dish will not brown on the grill, but its rich cheese and potato flavors mimic a classic au gratin.
- a bowl full of chopped Chard (~ 1 lb. it will cook down a lot)
- 1 pint of slice Mushrooms
- 3 cloves of pressed Garlic
- 2 tbsp Worcestershire Sauce
- Salt and Pepper
- 4 Potatoes thinly sliced (I used a mandolin to slice my potatoes)
- Olive Oil
- 1/2 cup Extra-Sharp Cheddar Cheese
- In a hot pan sauté the chard, mushrooms, and garlic. You want to allow the chard to retain some of its moisture. The liquid will be cooked off later on the grill, but having some liquid on the bottom of the dish will help keep things from burning.
- Season the vegetables with the Worcestershire sauce, salt, and pepper.
- Grease an old metal dish (a dish that you are willing to sacrifice to the grill).
- Arrange the cooked vegetables into the bottom of the metal dish.
- Preheat your grill to a medium heat.
- Arrange your potatoes into a rosette. Use the chard base to help prop-up the potatoes.
- Sprinkle your cheese between the layers of your rosette.
- Spritz some olive oil on top of your potatoes.
- Season the potatoes with salt and pepper.
- Place your dish on the grill for 35-40 minutes. If you are worried about releasing to much moisture before the potatoes are fully cooked you can wrap your dish in a piece of aluminum foil before placing it on the grill. I did it as a precautionary move and ended up not needing it.