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Robiola, Swiss Chard and Fingerling Potato Gratin

Robiola, Swiss Chard and Fingerling Potato Gratin

  • Prep Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings


  • 1 1/2 pounds Russian Banana fingerling potatoes cut into 1/4-inch-thick slices
  • 1 teaspoon salt, divided
  • 2 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 bunch Swiss chard, stems removed, cut into bite size pieces
  • 1 cup about 8 ounces robiola cheese, cut into 1/4-inch cubes
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces thick cut bacon slices, cooked and crumbled
  • 8 ounces thick cut bacon slices, cooked and crumbled
  • ¼ cup heavy cream


  • Preheat oven to 350°.

    Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

    Heat a small sauté pan over medium heat. Add butter and shallots; cook 2 minutes or until tender. Add the Swiss chard, cover with a lid and cook another 2 to 3 minutes or until wilted and tender.

    Arrange half of potato slices in an 8-inch square baking dish brushed with butter. Add half the cheese, half of the bacon and all of the Swiss chard mixture. Top with remaining potato slices and the remaining cheese and bacon; sprinkle with Parmesan and drizzle with heavy cream.


    Bake for 30 minutes or until cheese is bubbly and lightly browned.


Recipe Details