This version of scalloped is almost healthy, with very little cheese, just a little milk to steam them and lots of healthy Swiss Chard hidden inside. Add feta and kalamata olives for bursts of flavor and your heart, belly and soul are satisfied!
Greek Scalloped Potatoes
1 lb Russet potatoes (1 large or 2 small)
6 stalks swiss chard
10 kalamata olives
1/2 cup feta, crumbled
2 tablespoons milk
Preheat oven to 400 degrees. Use a mandoline to slice the potatoes thin. Tear chard from its stalks and discard stalks or save for later recipe. Shred Swiss chard greens, slice olives. To assemble, place layer of potatoes slightly overlapping in small baking dish, 5 by 8 works well. Sprinkle 1/3 of chard over potatoes, crumble 1/3 of feta over chard and dot with olives. Repeat process two more times. Pour milk into the corner of the dish and gently turn dish to allow milk to evenly distribute on the bottom of pan. Season top with salt and pepper and cover tightly with foil and bake for 20 minutes. Uncover and bake another 10 minutes until feta browns on top. Remove from oven and allow to rest 5 minutes. Serve and enjoy!
Recipes currently inspiring me:
Bacon Asparagus Pizza with Caramelized Onion and Basil and Garden of Eating
Farro Crab Cakes at Olives for Dinner
Barley Salad with Kale, Pistachios and Feta at Eats Well With Others