Potato and Swiss Chard Gratin

• Salt
• 1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
• 2 1/2 cups heavy cream
• 1 garlic clove, smashed
• 1 small shallot, sliced
• 2 thyme sprigs
• 1 bay leaf
• 1/4 teaspoon freshly grated nutmeg
• 3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled
• 1 tablespoon butter, at room temperature
• Pepper
• 6 ounces grated Gruyere

1. Heat the oven to 350 degrees, and place rack in the center.
2. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side.
3. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water.
4. Squeeze them dry and chop roughly.
5. Boil the diced stems until tender, 3 to 5 minutes.
6. Drain well and add to chopped chard leaves.
7. In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer.
8. Cook until reduced by half, about 25 minutes.
9. Strain out the solids and add the nutmeg.
10. Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife.
11. Butter a 12- to 14-inch gratin dish.
12. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyere, half the Swiss chard and one-third of the reduced cream.
13. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyere and cream.
14. Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

salt, chard, heavy cream, garlic, shallot, thyme, bay leaf, freshly grated nutmeg, potatoes, butter, pepper, gruyere

Taken from cooking.nytimes.com/recipes/1013404 (may not work)