Extremely tired recently, I considered ordering take-out but then reconsidered. I had all kinds of delicious, fresh food in the fridge and enjoy the challenge of putting it all together well. I didn't want to spend time on a stew, wasn't in the mood for soup or an egg-based dish, so thought a "strata" made of potatoes, chard, bacon and Gruyère would hit the spot. It did! —em-i-lis
What You'll Need
medium purple potatoes, washed, not peeled, mandolined or extremely thinly sliced
bunch of chard, washed, stems removed and chopped into 1? pieces, leaves coarsely chopped
small leek, white and light green parts thinly sliced
salt and freshly ground pepper
Butter or cooking spray a soufflé or round cooking dish (about 2 qt). Set aside. Preheat oven to 385.
In a large skillet, cook the bacon slices. When done, set them aside to drain on a paper towel and discard all but 1 T of rendered fat that remains in the skillet.
In the skillet over medium-high heat, cook the leek and chard stems in the bacon fat. When soft (after 8 minutes or so), deglaze the pan with the cream, season with salt and fresh pepper, and reduce heat to low. Cook for another 4-5 minutes and then remove from heat. With a slotted spoon, move the mixture to a small mixing bowl. Reheat the skillet, add the butter and when it’s melted, saute the breadcrumbs until golden and lightly toasted. Remove from heat.
In your prepared dish, place 1/3 of the mandolined potato rounds in an even layer. Spoon 1/2 of the leek-chard stem-cream mixture over the potatoes. Crumble half that bacon over that, and then put 1/2 the chopped chard leaves on top.
Shave 6 ribbons of Gruyère on top and then repeat the layers, potatoes-leek/chard-bacon-chard leaves-Gruyère. Put a final layer of potatoes, spread on the toasted breadcrumbs and then shave some more Gruyère on top.
Cover with foil and put in the oven. Bake 25-30 minutes, remove foil. Cook 4-5 minutes more, and serve.