This is a go to recipe for me. For one, it's very versatile and people love the simple ingredients. It's also super yummy and a one dish meal. I got it out of a One Dish Meals Food & Wine cookbook. Won it when I used to work for American Express. Love the dishes in it! I personally have never used Swiss chard although I would like the Swiss chard. I usually use leeks or chives in place of them and use any kind of ham or bacon I like. I always keep the Gruyere because it has a beautiful, smoky flavor that makes the gratin!
Canadian Bacon, Potato, And Swiss-Chard Gratin
Serves 4
2 TBSP butter
1/2 lb Swiss chard, stems removed, cut into ribbons
1 clove garlic
1/2 tsp salt
1/2 tsp fresh-ground pepper
1 1/2 lb baking potatoes, peeled and cut into 1/8 in thick slices
1/4 lb Gruyere, grated
1/2 lb Canadian bacon, ham or bacon
2/3 c low-sodium chicken broth
Heat the oven to 425 degrees. In a medium frying pan, melt 1 tbsp butter over med low heat. Add the Swiss chard and cook until starting to wilt. Stir in the garlic and 1/8 tsp each of salt and pepper. Cook until no liquid remains in the pan, about 2 Min's.
Butter or spray an 8-by-8-in baking pan or similarly sized gratin dish. Layer one third of the potatoes in the dish and top with 1/8 tsp each of salt and pepper, third of the cheese, and half the meat. Spread the Swiss chard in a single layer. Top with half the remaining potatoes and sprinkle with 1/8 tsp each salt and pepper. Spread half the remaining cheese and the remaining meat over the potatoes.. Add the remaining potatoes to the dish, sprinkle with the remaining 1/8 tsp each of salt and pepper, and top with the remaining cheese and 1 tbsp butter. Pour the chicken broth over all.
Cover the gratin with aluminum foil and bake 15 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, about 30 Min's longer. let stand 2 to 3 Min's before cutting.
Canadian Bacon, Potato, And Swiss-Chard Gratin
Serves 4
2 TBSP butter
1/2 lb Swiss chard, stems removed, cut into ribbons
1 clove garlic
1/2 tsp salt
1/2 tsp fresh-ground pepper
1 1/2 lb baking potatoes, peeled and cut into 1/8 in thick slices
1/4 lb Gruyere, grated
1/2 lb Canadian bacon, ham or bacon
2/3 c low-sodium chicken broth
Heat the oven to 425 degrees. In a medium frying pan, melt 1 tbsp butter over med low heat. Add the Swiss chard and cook until starting to wilt. Stir in the garlic and 1/8 tsp each of salt and pepper. Cook until no liquid remains in the pan, about 2 Min's.
Butter or spray an 8-by-8-in baking pan or similarly sized gratin dish. Layer one third of the potatoes in the dish and top with 1/8 tsp each of salt and pepper, third of the cheese, and half the meat. Spread the Swiss chard in a single layer. Top with half the remaining potatoes and sprinkle with 1/8 tsp each salt and pepper. Spread half the remaining cheese and the remaining meat over the potatoes.. Add the remaining potatoes to the dish, sprinkle with the remaining 1/8 tsp each of salt and pepper, and top with the remaining cheese and 1 tbsp butter. Pour the chicken broth over all.
Cover the gratin with aluminum foil and bake 15 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, about 30 Min's longer. let stand 2 to 3 Min's before cutting.
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