New Potato Gratin With Chard, Bell Pepper & Kalamata Olives

1 1/2 lb small new potatoes, sliced about 1/8 inch thick
1 tsp salt
1 small bunch Swiss chard, rinsed, trimmed and chopped
1 red or yellow bell pepper, chopped
2 cloves garlic, minced
1/4 cup chopped pitted kalamata olives
1 tsp herbes de Provence
1/2 tsp black pepper
1/2 cup vegetable stock
1/2 cup breadcrumbs
1 Tbs olive oil

1) Preheat oven to 375F. Lightly oil 2-qt gratin dish.
2) Layer half the potato slices in dish. Sprinkle with 1/2 tsp salt. Spread chard over potatoes; scatter bell pepper, garlic and olives on top. Add 1/2 tsp herbes de Provence, remaining salt and 1/4 tsp pepper.
3) Top with remaining potatoes, pour on vegetable stock and sprinkle with remaining herbes de provence, pepper and salt to taste.
4) Cover with aluminum foil and bake about 45 minutes, or until tender. Toss breadcrumbs with 1 Tbs olive oil. Uncover gratin and sprinkle with breadcrumb mixture. Continue to bake uncovered for 15 minutes, or until top is golden brown. Serve hot.

Review: This was super yummy. It's the first time I've used herbes de Provence, but that spice mixture is WONDERFUL!! Normally expensive, but I scored a deal on some at TJ Maxx. We used baby Yukon gold potatoes, since I've never figured out what "new potatoes" are. And, I think we used too much chard, so I used a full cup of broth. Some of the chard got crispy, but I'm not sure how to prevent that. Also, I never mix breadcrumbs like they instruct to do, instead I sprinkle on the breadcrumbs, then hose them down with olive oil spray. We have a mister that's filled with just olive oil, so it's probably healthier since I'm using less oil, and it's way easier.