Potato And Chard Strata With Bacon And Gruyère

• 2 medium purple potatoes, washed, not peeled, mandolined or extremely thinly sliced
• 1 bunch of chard, washed, stems removed and chopped into 1? pieces, leaves coarsely chopped
• 1 small leek, white and light green parts thinly sliced
• 2 tablespoons cream
• salt and freshly ground pepper
• Gruyere
• 1 tablespoon unsalted butter
• 1/3 cup fresh breadcrumbs

1. Butter or cooking spray a souffle or round cooking dish (about 2 qt). Set aside. Preheat oven to 385.
2. In a large skillet, cook the bacon slices. When done, set them aside to drain on a paper towel and discard all but 1 T of rendered fat that remains in the skillet.
3. In the skillet over medium-high heat, cook the leek and chard stems in the bacon fat. When soft (after 8 minutes or so), deglaze the pan with the cream, season with salt and fresh pepper, and reduce heat to low. Cook for another 4-5 minutes and then remove from heat. With a slotted spoon, move the mixture to a small mixing bowl. Reheat the skillet, add the butter and when it's melted, saute the breadcrumbs until golden and lightly toasted. Remove from heat.
4. In your prepared dish, place 1/3 of the mandolined potato rounds in an even layer. Spoon 1/2 of the leek-chard stem-cream mixture over the potatoes. Crumble half that bacon over that, and then put 1/2 the chopped chard leaves on top.
5. Shave 6 ribbons of Gruyere on top and then repeat the layers, potatoes-leek/chard-bacon-chard leaves-Gruyere. Put a final layer of potatoes, spread on the toasted breadcrumbs and then shave some more Gruyere on top.rnCover with foil and put in the oven. Bake 25-30 minutes, remove foil. Cook 4-5 minutes more, and serve.

purple potatoes, chard, cream, salt, gruyuere, unsalted butter, fresh breadcrumbs

Taken from food52.com/recipes/14945-potato-and-chard-strata-with-bacon-and-gruyere (may not work)