My friend Geoff (sadly sans Steph, who's back in the GWN*) came for an impromptu dinner on Wednesday.
I missed the stop by the store, so I skipped it and worked with what I had:
a bit of jack cheese
a bit of parmesan cheese
I made a roux and mixed in about a 1/4 c. each of parmesan jack cheese and cream (could be milk or half and half too). Then I mixed in a few tablespoons of cream cheese into it and then about a cup of chicken stock.
We cut a garlic clove in half and rubbed in on the bottom of the pan (by we I mean Geoff) and then layered the potatoes and chard in the dish. I poured the sauce over it and baked it at 375 for about half an hour until the potatoes were cooked. Half way through I pushed the top potatoes down so they were in the sauce a bit more.
For an appy while we waited I popped about 1/2 c. yellow corn in a large soup pan with a bit of canola oil over low heat. Once done, I put melted butter, salt and nutritional yeast on top. YUM!
*GWN = Great White North = Canada