Creamy Parmesan Swiss Chard Gratin

Creamy Parmesan Swiss Chard Gratin
Photo by Steve Hunter


  • ½ tsp. kosher salt
  • 3 strips bacon (about 2-½ oz.)
  • 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)
  • 2 cloves garlic, smashed and peeled
  • ½ cup toasted or stale coarse breadcrumbs
  • 2 Tbs. unsalted butter; more for coating the gratin pan
  • 1 cup heavy cream
  • + 2 more ingredients
    • 1/3 cup grated Parmigiano-Reggiano
    • Freshly ground black pepper

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


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