Name: Oyster Swiss Chard Gratin with Country Bacon
Yield: Serves 8
Ingredients: 3 thick slices smoky bacon, cut into small dice; 2 tablespoons unsalted butter; 1 small onion, minced; 2 cloves garlic, minced; 2 bunches Swiss chard, stemmed, leaves chopped into 1/2-inch dice; 2 cups heavy cream; 1/8 teaspoon freshly grated nutmeg; 18 oysters, freshly shucked, patted dry, and coarsely chopped; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup freshly grated Parmesan cheese; 1 cup fresh bread crumbs

Swiss chard is a winter green that is in season just as oysters are at their peak. As the weather cools, the chard gets sweeter and the oysters get saltier, achieving a beautiful balance of earth and sea when together in the same bite. We use big, sweet Louisiana oysters, but any oyster will do.

Recipe information

Yield
Serves 8

Ingredients

3 thick slices smoky bacon, cut into small dice

2 tablespoons unsalted butter

1 small onion, minced

2 cloves garlic, minced

2 bunches Swiss chard, stemmed, leaves chopped into 1/2-inch dice

2 cups heavy cream

1/8 teaspoon freshly grated nutmeg

18 oysters, freshly shucked, patted dry, and coarsely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan cheese

1 cup fresh bread crumbs

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
Brown the bacon in a large sauté pan over medium heat. Add the butter, onion, garlic, and Swiss chard and sauté until the chard is completely wilted. Remove from the heat. Pour the mixture into a colander set in the sink and squeeze out all excess liquid. Reserve.
Step 3
Return the pan to the stove and add the cream and nutmeg. Bring to a boil over high heat, then decrease the heat to medium-low so the cream does not boil over. Cook the cream until it reduces to 1 cup. Set aside to cool.
Step 4
In a bowl, combine the chard mixture, cooled cream, and oysters. Mix well and season with salt and pepper. Spoon the mixture into a 3-quart gratin dish. Using the back of a spoon, spread the mixture evenly. In a small bowl, mix together the Parmesan cheese and bread crumbs and sprinkle the topping evenly over the gratin.
Step 5
Bake until the mixture is bubbling around the sides and the crust is lightly golden brown, about 12 minutes.
Step 6
Remove from the oven and let cool slightly before serving.

Recipe notes

See Related Recipes and Cooking Tips

Thanksgiving in New Orleans
Chefs Allison Vines-Rushing and Slade Rushing share recipes for deep-fried turkey, an oyster gratin, and pecan praline semifreddo from their book, *Southern Comfort*.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes

Thanksgiving in New Orleans