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Canadian Bacon, Potato, and Swiss-Chard Gratin

Source: Quick from Scratch - One Dish Meals
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Rating: 5   Reviews: 5 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour
  Serves 4
Grated Gruyere cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
RECIPE INGREDIENTS
2 tablespoons butter
1/2 pound swiss chard, large stems removed, leaves cut crosswise into approximately 1-inch ribbons
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 1/2 pounds baking potatoes (about 2), peeled and cut into approximately 1/8-inch slices
1/4 pound gruyere cheese, grated (about 1 1/2 cups)
1/2 pound sliced canadian bacon
2/3 cup canned low-sodium chicken broth or homemade stock
Canadian Bacon, Potato, and Swiss-Chard Gratin Recipe at Cooking.com
DIRECTIONS
Heat the oven to 425 degrees F. In a medium frying pan, melt 1 tablespoon of the butter over moderately low heat. Add the Swiss chard and cook until starting to wilt, about 1 minute. Stir in the garlic and 1/8 teaspoon each salt and pepper. Cook until no liquid remains in the pan, about 2 minutes.


Butter an 8-by-8-inch baking pan or similarly sized gratin dish. Layer one third of the potatoes in the dish and top with 1/8 teaspoon each salt and pepper, a third of the cheese, and half the Canadian bacon. Spread the Swiss chardin a single layer. Top with half the remaining potatoes and sprinkle with 1/8 teaspoon each salt and pepper. Spread half the remaining cheese and the remaining Canadian bacon over the potatoes. Add the remaining potatoes to the dish, sprinkle with the remaining 1/8 teaspoon each of salt and pepper, and top with the remaining cheese and 1 tablespoon butter. Pour the chicken broth over all.


Cover the gratin with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, about 30 minutes longer. Let stand 2 to 3 minutes before cutting.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 433
Fat. Total: 19g
Fiber: 4g
Carbohydrates, Total: 40g
Sodium: 1343mg
% Cal. from Fat: 39%
Cholesterol: 75mg
Protein: 26g
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Cliff, AE Reviewed: 11/17/2008
Tastes really wonderful and I can only recommend it. I've served it as a luncheon to guests and everyone liked it.
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