Side Dish Winner Jacqui Nicholson's Swiss Chard Au Gratin: Real Women of Philadelphia

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina provides a similar flavor profile at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino offers a similar salty flavor at a lower price.

Preheat the oven to 350°F.

Cook bacon in a skillet for about 5 minutes until crispy, then drain on paper towel.

Add the bacon fat back into the skillet and reduce heat slightly.

Add 6 tablespoons of butter to the skillet.

Add 1 shallot and 2 teaspoons of garlic to the skillet and stir.

Add 4 ounces of Philadelphia cream cheese to the skillet and stir until incorporated.

Add cheese (Havarti or alternatives like jack or gouda) to the skillet and mix until combined.

Whisk in 1.5 cups of heavy cream until smooth and creamy, cooking for about 8 minutes to thicken.

Sauté 4 pounds of swiss chard in 4 tablespoons of olive oil with 1 shallot until cooked.

In a shallow dish, layer the sautéed swiss chard.

Pour the cream cheese sauce over the swiss chard evenly.

Top with 1 cup of panko and crumbled bacon.

Bake in the oven at 350°F for 30 minutes.

Remove from oven and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens