Recipe and Photo by Megan Winfrey

As someone who slices a lot of vegetables, I can't believe I lived nearly 30 years without owning a mandolin. I'd curse myself everytime I made a gratin, crudite, or baked chips- hand throbbing and arm quivering- struggling to cut perfectly thin slices and (obviously) not able to do it consistently. But then, I'd find myself at Target, eyeballing the $30 mandolins (like, why are they so expensive!?) and talk myself out of the purchase.



Needless to say, as the photo speaks for itself, I finally took the plunge and I've gotta say, SO WORTH IT. I can wait to put that bad boy to use this summer on everything from red potatoes to squash and beyond.

Rainbow Chard & Potato Pie

• 2 tbs. butter
• 4 cloves garlic, minced
• 1/2 onion, finely chopped
• 5-6 JBG red potatoes, thinly sliced
• 1 bunch chard, thick stems removed, rough chopped
• 1 cup Gruyere cheese, grated
• salt and pepper, to taste

Preheat the oven to 350.

Heat the butter in a cast iron skillet over medium-high heat. Add the onions and garlic and cook until translucent. Spread them out evenly in the bottom of the skillet and remove from the heat.

Arrange potato slices, overlapping, in the bottom of the skillet and up the sides. Sprinkle with salt and pepper, a third of the chard, and a third of the cheese. Repeat layers until the ingredients are used up, ending with the cheese.

Cover the skillet with a lightly oiled piece of foil and bake for about 1 hour, 15 minutes. The potatoes should easily pierce with a fork.

Gently remove the foil and bake uncovered for another 15 minutes, until the cheese is brown and bubbly.

Let rest for a few minutes, then slice and serve!