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Two-layer gratin with Swiss chard and bacon

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Ingredients

  • 2 teaspoon butter
  • 1 teaspoon garlic clove, cut in half
Potato layer
  • 2 teaspoon butter
  • 1 teaspoon garlic clove, cut in half
  • 1 1/2 cup cream or half & half, or any combination
  • 1 teaspoon salt
  • 1 1/2 pound idaho or russet potatoes, about 3 medium
  • 3/4 cup grated parmesan reggiano cheese
Swiss chard layer
  • 2 teaspoon butter
  • 1 teaspoon garlic clove, cut in half
  • 1 1/2 cup cream or half & half, or any combination
  • 1 teaspoon salt
  • 1 1/2 pound idaho or russet potatoes, about 3 medium
  • 3/4 cup grated parmesan reggiano cheese
  • 2 tablespoon olive oil
  • 4 cup chopped onion, about 2 medium or 1 very large
  • 1 teaspoon salt
  • 1/2 pound sliced bacon, (optional), cut crosswise into 1/4” thick strips
  • 1 1/4 pound swiss chard, about 2 bunches, washed well and blotted dry
  • 1 cup cream or half & half, or any combination
  • 1/2 teaspoon salt
  • 1 teaspoon generous cup grated parmesan reggiano cheese

Preparation

Baking Directions:

1.

Preheat the oven to 350 F.

Butter and rub with garlic a casserole dish as instructed for the Classic Potato Gratin.

Prepare the potato layer as instructed in the Classic recipe, and pour into the prepared pan, spreading evenly.

Set aside.

2.

For the chard layer, begin by caramelizing the onions: Heat the oil in a large pot over medium heat.

Add the onions and salt and stir well.

Cook the onions to soften, stirring frequently.

When the onions begin to brown, let them sit undisturbed for a minute at a time before stirring again.

If they begin to stick, or to turn too dark, add a couple of tablespoons of water to the pan and stir.

Continue to let sit for 1 minute or so before stirring, and continue until the onions are a thorough golden brown.

A little more water can be added during this process if necessary.

Spread onions over the potato layer and return the pan to the heat.

3.

If using bacon, add to the pan and cook until slightly browned and beginning to crisp.

While bacon is cooking, chop the chard.

Tip: Stack 3-4 leaves on top of each other and roll up lengthwise.

Slice crosswise into ¼”-thick rounds, slicing the entire length of the leafy portion.

Turn the knife ¼ turn and cut across the rounds into ¼” pieces.

With the stems, thinly slice about 1/3 of the way down.

Discard the remaining solid portion.

You should have about 12 packed cups of chopped chard and stems.

4.

Add chard to the bacon (if not using bacon, heat 1 tablespoon olive oil in the pan before adding chard), and let cook until completely wilted, stirring frequently.

Add the cream, salt and 1 cup Parmesan and stir well.

Pour this mixture over the onions and spread evenly.

Top with the remaining Parmesan.

Bake 30-40 minutes until bubbly and browned on top.

Remove from oven and let cool for at least 30 minutes to set a bit before serving.

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