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RWOP Finalist: Swiss Chard au Gratin

RWOP Finalist: Swiss Chard au Gratin

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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 {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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


  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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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

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.


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.