|1 ½ pounds||Russian Banana fingerling potatoes cut into 1/4-inch-thick slices|
|1 teaspoon||Salt, divided|
|2 Tablespoons||Minced shallots|
|1 bunch||Swiss chard, stems removed, cut into bite size pieces|
|1 cup||Bellwether Crescenza cheese|
|¼ cup||Chopped fresh chives|
|¼ teaspoon||Freshly ground black pepper|
|8 ounces||Thick-cut bacon slices, cooked and crumbled|
|¼ cup (1 ounce)||Grated fresh Parmesan cheese|
|¼ cup||Heavy 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.