Crescenza Cheese, Swiss Chard and Fingerling Potato Gratin

1 ½ poundsRussian Banana fingerling potatoes cut into 1/4-inch-thick slices
1 teaspoonSalt, divided
2 TablespoonsButter
2 TablespoonsMinced shallots
1 bunchSwiss chard, stems removed, cut into bite size pieces
1 cupBellwether Crescenza cheese
¼ cupChopped fresh chives
¼ teaspoonFreshly ground black pepper
8 ouncesThick-cut bacon slices, cooked and crumbled
¼ cup (1 ounce)Grated fresh Parmesan cheese
¼ cupHeavy cream


Preheat oven to 350�.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a small saut� pan over medium heat. Add butter and shallots; cook 2 minutes or until tender. Add the Swiss chard, cover with a lid and cook another 2 to 3 minutes or until wilted and tender.

Arrange half of potato slices in an 8-inch square baking dish brushed with butter. Add half the cheese, the saut�ed shallots, Swiss chard, chives and the bacon over potato slices. Top with remaining potato slices and the remaining Crescenza cheese; sprinkle with Parmesan and drizzle with heavy cream.

Bake at 350� for 30 minutes or until cheese is bubbly and lightly browned.

Recipe courtesy of Emeril Lagasse, courtesy of Martha Stewart Living Omnimedia, Inc.

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