RWOP Finalist: Swiss Chard au Gratin

RWOP Finalist: Swiss Chard au Gratin

4
PHILADELPHIA Cream Cheese 0

"From Real Women of Philadelphia 2010 Finalist Jacqui Nicholson: Bacon and garlic takes already flavorful Swiss Chard to the next level in this dish. It adds a richness and elegance to any meal and is perfect with chicken or pork."

Ingredients 58 m {{adjustedServings}} servings 688 cals

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Nutrition

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  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 60.4 g
  • 93%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 1355 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Cook bacon in a medium skillet over moderately high heat until the fat is rendered, 3 to 5 min. Transfer bacon to paper towels, keeping the drippings in the skillet. Add the butter along with the garlic and 1/2 of the shallots to skillet. Cook over moderate heat until softened, about 2 min. Add cream cheese, Havarti, and whisk in heavy cream. Simmer until reduced by half, about 8 min. Season with salt and pepper.
  3. Heat a large skillet over moderate heat. Add olive oil and saute Swiss chard leaves with the remaining shallots until softened, about 3 min. Season with salt and pepper. Transfer chard leaves to a shallow baking dish and cover with the cream cheese mixture. Top with panko and crumbled bacon. Bake until crumbs are toasted and the casserole is bubbling, about 30 min.
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Reviews 4

  1. 5 Ratings

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fuzzy656
6/28/2011

I grew a bumper crop of swiss chard in my garden this spring and was hoping to find some good recipes to use it--I will keep looking. The final recipe tasted like cheese atop canned spinach. The chard turned wilted and soggy after pan-frying and baking. We ate it, but we were not excited about it. We will not be making again.

Mary ellen
6/27/2011

Delicious! Served alongside grilled tuna steaks (evoo, salt and pepper). Chard was in season at farm share!!!so good even my 6 yr old asked for seconds.

eljae
7/11/2011

This was good, but not spectacular and the directions lacked a little. It never says how the havarti should be treated - diced, sliced shredded, etc - or if the swiss chard should be cut any further than removing the stems. My leaves were pretty big so I did cut them into strips. I also thought it was too cheesy and a little oily. Next time I'll be cutting the sauce quite a bit. The bread crumbs didn't add anything, nor, surprisingly did the bacon, which actually is good because now I can make it for my vegetarian friends without feeling like it's missing something. I'll make again, but with alterations.