RWOP Finalist: Swiss Chard au Gratin
PHILADELPHIA Cream Cheese
Ingredients58 m servings 688 cals
- Preheat oven to 350 degrees F.
- 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.
- 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.
Per Serving: 688 calories; 60.4 g fat; 30 g carbohydrates; 17.8 g protein; 167 mg cholesterol; 1355 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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 fu...