Potato Gratin with Swiss Chard
Cuisine: French
Author: Clifford A. Wright
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
This is a perfect winter dish made with thin slices of potato that form the bottom of a kind of pie filled with Swiss chard cooked with bacon and salt pork and then covered with another layer of sliced potatoes before being baked.
  • 1½ pounds Swiss chard, leaves only
  • 1 ounce slab bacon, chopped
  • ½ ounce salt pork, chopped
  • 3 garlic cloves, finely chopped
  • Salt to taste
  • 3 tablespoons unsalted butter
  • One 1-pound baking potato, peeled and cut into ⅛-inch thick slices
  • 2 ounces Gruy√®re cheese or vacherin cheese, sliced
  • ½ cup heavy cream
  1. Bring a large pot of water to a boil and cook the Swiss chard leaves until soft, about 10 minutes. Drain well and chop. Set aside in a bowl.
  2. Preheat to oven to 350 degrees F.
  3. In a large cast iron skillet, cook the bacon and salt pork over medium-low heat until beginning to get crispy, about 10 minutes. Add the garlic and cook until it is sizzling then remove all to the bowl with the Swiss chard and season with salt.
  4. Add 2 tablespoons butter to the skillet and once it melts arrange half of the sliced potatoes, slightly overlapped in a spiral covering the entire bottom of the skillet. Salt lightly. Spoon the Swiss chard on top of the potatoes, spreading it around to cover all the potatoes. Salt lightly. Arrange the remaining potatoes in an overlapped spiral covering the Swiss chard completely. Salt lightly. Arrange the cheese on top of the potatoes, dot with the remaining butter and pour the cream over everything.
  5. Bake until golden brown and bubbling, about 45 minutes. Remove from the oven and let cool 5 minutes then cut into wedges for serving.
Recipe by Cook-Coquus at https://cook-coquus.com/2017/potato-gratin-with-swiss-chard-is-for-wintertime/