If you love dishes with cheese, then this dish is for you! It is hearty and can actually be served on it’s own with just a green salad. I served it with a grilled steak, but you could also serve it with your Thansksgiving Turkey or even grilled pork tenderloin. Any combination would make for a truly decadent dinner!
|
|
|
|
| Degree of Difficulty |
Ingredients
- butter to grease a casserole dish
- 3-4 medium Yukon Gold potatoes cut into 1/4" slices
- 1/2 lb double smoked side bacon or thick cut bacon cut into lardons
- 1 red onion peeled and thinly sliced
- 3-4 stalks Swiss chard washed, trimmed and sliced (optional)
- kosher salt
- 1/2 lb gruyere cheese grated or sliced
- 1/2 lb reblochon or fontina cheese
- 3/4 cup heavy cream
Servings: people
Units:
Instructions
- Gather all the ingredients before starting the recipe.
- Pre heat oven to 350°F
- Butter an 8 x 8 casserole dish
Bacon
- Add the bacon lardons to a medium skillet and cook over medium high heat until the bacon starts to render it's fat and begins to brown. About 5-7 minutes.
- Add the sliced red onion and cook for about 5 minutes, or until the onions begin to soften.
- Add the Swiss chard and toss until wilted, 3-4 minutes.
- Season and set aside until ready to assemble casserole.
Assembly
- Layer about 1/3 of the sliced potatoes in the bottom of the buttered casserole, season with kosher salt.
- Add about a third of the bacon, onion and Swiss chard mixture to the potatoes and top with sliced or grated gruyere cheese.
- Repeat until you have three layers ending with a potato layer on top.
- Top potatoes with slices of the reblochon or fontina cheese, covering the surface of the casserole.
- Pour heavy cream over potato mixture.
- Cover casserole dish with aluminum foil and place in a pre heated 350°F oven and bake for about 60 minutes. After 45 minutes, check to see if potatoes are soft. Bake for the remaining 15 minutes without a cover or until the top is bubbly and golden brown.