SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 291.6
  • Total Fat: 9.2 g
  • Cholesterol: 21.3 mg
  • Sodium: 364.6 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 13.6 g

View full nutritional breakdown of Turkey Bacon, Chard Stalk and Potato Gratin calories by ingredient
Report Inappropriate Recipe

Turkey Bacon, Chard Stalk and Potato Gratin

Submitted by: JANISLOVESPIE

Introduction

This dish is adapted from one that appeared in Martha Rose Shulman's Recipes for Health column in the New York Times. I love how she turns chard stalks into a separate ingredient of their own! With the addition of turkey bacon, we serve this as a main dish with chard greens on the side. This dish is adapted from one that appeared in Martha Rose Shulman's Recipes for Health column in the New York Times. I love how she turns chard stalks into a separate ingredient of their own! With the addition of turkey bacon, we serve this as a main dish with chard greens on the side.
Number of Servings: 6

Ingredients

    4 slices turkey bacon, cooked and crumbled
    2 lbs baking potatoes
    1 lb Swiss chard STALKS, trimmed from several bunches of greens and cut into 1/2 inch pieces
    1 garlic clove
    2 Tbs olive oil
    2 Tbs all-purpose flour
    4 oz beer (use chicken or veggie broth, if you prefer)
    12 oz canned evaporated skim milk
    1 tsp thyme leaves
    1/4 C green onion (spring onion), chopped
    1/2 C grated Swiss cheese
    Fresh ground pepper to taste

Directions

1. Preheat the oven to 425F. Rub a 2 quart baking dish with the cut garlic clove. If you like garlic, mince the clove to use use later in the recipe. Spray the pan lightly with a little olive oil or cooking spray.

2. Scrub the potatoes, place them in a covered dish and steam for 5 minutes in a microwave oven. (If you prefer, steam or boil the potatoes on the stove top. You are just trying to pre-cook them a little so that they don't take as long in the oven.)

3. Meanwhile, start the béchamel: Heat the oil over medium heat in a heavy saucepan. If using, add the minced garlic, taking care not to let it burn. Add the flour and stir well for about three minutes. A wire whisk helps. Keep whisking while adding the evaporated milk and the beer (or broth). Turn the heat to low and stir often until the mixture is thickened and no longer has a raw flour taste - about 10 minutes. Add the thyme and the chard stalks and remove from heat. (Surprise! Red Swiss chard stalks will turn the sauce pink! The color mellows out when you bake the gratin.) If the sauce seems too thick, add a little water.

4. Cut the potatoes into slices up to a half inch thick and place them in the baking dish. Add the bacon crumbles and the chopped green onion. Pour the béchamel mixture on top and stir to combine. Add freshly ground black pepper to taste. There's no need to add salt as the turkey bacon and cheese are plenty salty already. Sprinkle the grated cheese on top.

5. Bake for 20 to 25 minutes until bubbling and brown on top. Serve hot.

Note: There's lots of flexibility here. We like our meals on the rustic side, so I didn't peel the potatoes and didn't strain the béchamel. You could certainly use regular skim milk in place of the evaporated - you'll just need to take a little extra care with thickening your sauce. Instead of beer, you could use all milk or you could use all broth. You could also add more turkey bacon, but we found that four slices goes a long way in this dish. I save and freeze large stalks when I cook chard until I have enough to make this recipe. We love serving braised chard leaves on the side, so that dinner includes chard served two ways. A creative and frugal dish that tastes far more indulgent than it actually is!

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JANISLOVESPIE.






Great Stories from around the Web


Rate This Recipe