Chard Gratin

This has quickly become one of my all-time favorite recipes. Amber and I created it together when she came out to visit me at Cure last summer. Everyone who has ever tried it will attest to it's deliciousness.

Ingredients:

Approx. 2 cups garlic mashed potatoes
1 8 oz. package bacon
12 oz. Sour Cream
1½ lbs. (1 – 2 bunches) Rainbow Chard
3 cloves Garlic
½ lb. Cornbread
Salt & Pepper to taste
Approx ¼ to ½ cup of each of these cheeses, give or take depending on personal preferences):
Feta Cheese
Gorgonzola Cheese
Bleu Cheese
Cheddar Cheese
Parmesan Cheese (Reserve ¼ cup for topping)

Directions:

Preheat oven to 350°F.

1. Coat bottom of an 8x12 inch pan with butter. Spread a ½ inch thick layer of garlic mashed potatoes at bottom of pan.

2. Fry bacon in skillet until crispy, but not burnt. Remove bacon, allow to cool, and then crumble into chunks. Set aside.

3. Coarsely chop chard (including stems) and garlic and then sautéed in bacon grease until cooked down, approx. 2 minutes. Pour into bowl and set aside, allowing to cool slightly.

4. In large bowl, mix together cheeses and sour cream. Add bacon, chard, and garlic. Mix well, add salt and pepper to taste.

5. Pour over mashed potato crust.

6. Crumble cornbread and sprinkle over top of mixture. Top with Parmesan Cheese and fresh ground pepper.

7. Bake 30-45 minutes or just until bubbly and slightly browned on top. Remove from oven and allow to stand for 5 minutes before serving.