Recipe Courtesy of Ellen Seymour

This Bacon, Potato, and Swiss Chard Gratin recipe combines the earthy richness of Yukon Gold potatoes, the hearty flavors of Canadian or Irish bacon, and the vibrant green goodness of Swiss chard. Sautéed with butter and garlic, the Swiss chard adds a delightful depth of flavor, while layers of thinly sliced potatoes and generous amounts of grated Gruyère cheese create a creamy, comforting base. Seasoned with salt and fresh ground pepper, and moistened with reduced sodium chicken broth, this dish is a delicious marriage of textures and tastes, perfect for serving 4-6 hungry diners.

Canadian Bacon, Potato, and Swiss-Chard Gratin

Serves 4-6

Ingredients

• 2 Tablespoons butter
• 1 bunch Swiss-Chard (about 1/2 lb), large stem ends removed, (small stems ok diced), leaves cut crosswise into approximately 1-inch strips
• 1 clove garlic, minced
• ½ teaspoon salt
• ½ teaspoon fresh ground pepper
• 1 ½ pounds golden (like Yukon Gold) potatoes peeled and sliced very thin, (approx. 1/8”)
• ¼ pound Gruyère cheese, grated, (about 1 ½ cups)
• ½ pound sliced Canadian or Irish bacon. (I like Neiman Ranch)
• ¾ cup canned reduced sodium chicken broth (like Swanson)

Instructions

1. Heat oven to 425º. In a medium fry pan, melt 1 tablespoon butter over moderately low heat.  Add Swiss-Chard and cook until starting to wilt, (about 1 minute).  Stir in garlic and 1/8 tsp salt and pepper. Cook 1 minute.  Set aside.
2. Butter an 8 by 8 inch or similar sized gratin dish.  Layer one third of the potatoes in the dish.  Sprinkle with 1/8 tsp each salt and pepper; a third of the cheese and half the Canadian or Irish bacon.  Spread the Swiss-chard in a single layer.
3. Top with half the remaining potatoes, sprinkle with 1/8 tsp each salt and pepper.
4. Spread half the remaining cheese and the remaining Canadian or Irish bacon over the potatoes.
5. Spread the remaining potatoes in the dish; sprinkle with 1/8 each salt and pepper; top with remaining cheese and dot with 1 tablespoon butter.  Pour the chicken broth evenly over all.
6. Cover the gratin tightly with aluminum foil.  Bake for 25 minutes.  Remove foil and continue baking until potatoes are tender and top is golden brown about 25 minutes.  Let stand a couple minutes before serving.

I serve this dish with steamed carrots (can use baby carrots), for color, along with crusty French bread.

Wine pairing:  Merlot is a marvelous choice to accompany this hearty dish.

Ellen Seymour lives outside of Hershey, Pennsylvania. She owned a successful catering company, and is now retired with her husband. She is an accomplished chef, an avid gardener, and along time subscriber to The Three Tomatoes.