RWOP Finalist: Swiss Chard au Gratin

Ingredients

• 6 strips bacon 
• 6 tablespoons butter 
• 4 ounces cream cheese 
• 2 cloves garlic minced
• 4 ounces havarti cheese 
• 1.5 cups cup heavy whipping cream 
• 4 tablespoons olive oil 
• 1 cup panko bread crumbs 
• 1 dash salt and pepper 
• 2  shallots finely chopped
• 4 pounds swiss chard green

Equipment

• frying pan
• paper towels
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350 degrees F.
2. Cook bacon in a medium skillet over moderately high heat until the fat is rendered, 3 to 5 min.
3. Transfer bacon to paper towels, keeping the drippings in the skillet.
4. Add the butter along with the garlic and 1/2 of the shallots to skillet. Cook over moderate heat until softened, about 2 min.
5. Add cream cheese, Havarti, and whisk in heavy cream. Simmer until reduced by half, about 8 min. Season with salt and pepper.
6. Heat a large skillet over moderate heat.
7. Add olive oil and saute Swiss chard leaves with the remaining shallots until softened, about 3 min. Season with salt and pepper.
8. Transfer chard leaves to a shallow baking dish and cover with the cream cheese mixture. Top with panko and crumbled bacon.
9. Bake until crumbs are toasted and the casserole is bubbling, about 30 min.