Creamy Parmesan Swiss Chard Gratin

Ingredients

• 1 lb. (about 1 bunch) Swiss chard, washed and drained, stems removed and cut crosswise into ¼-inch slices, leaves cut into ½-inch wide ribbons (to yield about 2-¾ cups stems and 7 to 8 cups leaves)
• ¹/₃ cup grated Parmigiano-Reggiano
• Freshly ground black pepper
• 2 cloves garlic, smashed and peeled
• 1 cup heavy cream
• 2 Tbs. unsalted butter; more for coating the gratin pan
• ½ cup toasted or stale coarse breadcrumbs
• + 2 more ingredients
• • 3 strips bacon (about 2-½ oz.)
  • ½ tsp. kosher salt

Heat the oven to 400°F. Butter a shallow 5- or 6-cup ceramic gratin dish. Melt 1 Tbs. of the butter and toss it with the breadcrumbs; set aside. In a medium saucepan, bring the cream and garlic to a boil (watch that it doesn't boil over), immediately lower the heat, and simmer vigorously for 5 m...

View full recipe at Fine Cooking