Oyster, Bacon and Swiss Chard Gratin Allison Vines-Rushing and Slade Rushing   From Every Day with Rachael Ray February 2008 8 SERVINGS Prep Time: 30 min Cook Time: 15 min 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°. 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.

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