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!
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Casserole, Comfort food, Cooked from Scratch, For Foodies, Hearty, Oven Baked, Thanksgiving, Vegetables
1 hr & 15 min
1 hr & 15 min
Degree of Difficulty
butter to grease a casserole dish
3-4mediumYukon Gold potatoescut into 1/4" slices
1/2lbdouble smoked side bacon or thick cut baconcut into lardons
1red onionpeeled and thinly sliced
3-4stalksSwiss chardwashed, trimmed and sliced (optional)
1/2lbgruyere cheesegrated or sliced
1/2lbreblochon or fontina cheese
Gather all the ingredients before starting the recipe.
Pre heat oven to 350°F
Butter an 8 x 8 casserole dish
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.
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.