Level: Intermediate
Yield: 6 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 707
Total Fat: 53 g
Saturated Fat: 27 g
Carbohydrates: 21 g
Dietary Fiber: 4 g
Sugar: 7 g
Protein: 14 g
Cholesterol: 149 mg
Sodium: 878 mg
Total: 2 hr 20 min | Prep: 20 min | Cook: 2 hr
- 1 teaspoon unsalted butter
- 2 tablespoons olive oil
- 6 ounces pancetta or bacon, cut into 3/4-inch pieces
- 2 large yellow onions, peeled and thinly sliced
- Salt
- Freshly ground black pepper
- 3 teaspoons minced garlic
- 1 tablespoon fresh thyme
- 6 ounces Swiss chard, tough stems removed and well rinsed
- 2 pounds all-purpose potatoes, like white rose or long whites, peeled and cut into 1/4-inch thick slices
- Essence, recipe follows
- 1 cup grated Gruyre or Swiss cheese
- 2 cups heavy cream or half-and-half
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
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- Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions, season with salt and pepper, and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.
- Bring a large pot of water to a boil. Add the Swiss chard and blanch until tender, about 3 minutes. Drain and squeeze on towels to remove excess liquid.
- Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions. Place a layer of Swiss chard on top, followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese, and cover with foil.
- Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.
- Remove from the oven and let sit for 10 minutes before serving.
Essence (Emeril's Creole Seasoning):
Yield: About 2/3 cup
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe from Emeril Lagasse
