In Provence, gratins are called "tians" for the colorful earthenware vessel they're cooked and served in. But it's not their name that makes these gratins unusual...
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A swiss-chard faux-gratin for a hot New York evening when there was no way I was going to turn the oven on.
There was little in the house beyond a handful of scallops I'd bought the day before with the intention of turning them into some not-too-far-in-the-future supper. And that was it.
With the exception of kale and squash, once winter comes, potatoes are it. Not that you'll hear us complaining. Potatoes are brilliant, infinitely adaptable and even gluten-free.
Some people say home is where the heart is. I say home is where my stomach wishes it were, right now.
This recipe is for the days when you realize i...
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