Oyster, Bacon and Swiss Chard Gratin

February 2008
Oyster, Bacon and Swiss Chard Gratin

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Celebrate Mardi Gras—or any Tuesday, come to think of it—with this classic Bayou dish.

Makes: 8 servings

Prep: 30 mins

Bake: 15 mins

  • 3 slices thick-cut bacon, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons butter
  • 2 bunches Swiss chard, chopped
  • 2 cups heavy cream
  • 1/8 teaspoon nutmeg
  • 18 oysters, chopped
  • 1 cup grated parmesan cheese
  • Salt and pepper
  • 2/3 cup bread crumbs
  1. Preheat the oven to 400 degrees . In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet.
  2. Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool.
  3. Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish.
  4. In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.
  • Slice the stalk out from the center of each leaf of Swiss chard before chopping it.