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Very tasty! i don't care for chard, so wanted to dress it up a bit, and this was just the thing.
Loved it! Not only was it a fun recipe to make but it was absolutely delicious. I followed the directions using gruyere but also did equal parts shredded parm. I good hearty side, would be a good replacement for stuffing too.
I made about half this recipe and altered it a little (I can't help myself) but it was delicious. My husband doesn't like chard, but he loved this. My dinner guests asked for the recipe. I did add some fresh dill, and used white cheddar. Even though it was great, I'm sure gruyere would be much better. I cooked it at 250 for 2 hours or more. Will make this even when my voluminous chard crop is reduced to frozen chunks in freezer bags!
Great recipe, especially if you have left over bread to use up, as it lifts humble ingredients to another level. I agree this would make a good replacement for stuffing too. We ate it as a side to roast chicken and it was so juicy that no further gravy was needed.
Oh, this was sublime! Instead of the chard, I used the musroom duxelles from my Scalloped Potatoes With Mushroom Duxelles (that I had previously frozen)...and used gruyere cheese as fontina was not available. Once the mushrooms had thawed out, I used some of the mushroom liquid and mixed it in with some homemade chicken broth for more of an earthier taste! I made this dish up ahead of time and took it over to my girlfriend's place and finished off the cooking there. Do watch what you are paring this dish with as it is really rich in taste...a little serving does go a long way. We had this served with pork tenderloin, baby potatoes and garden salad! As for the taste, it was absolutely nummy goodness. Keep in mind, 4 cups of liquid would equal the amount you would need for a onion soup. I used 3 cups and could possible have used a bit less. Kudos on such a find...your directions were spot on as well, so again, thanks!!!
excellent, tasty and wonderful. the only change I made to this was accidental, I used rosemary bread, and I think it added to the flavors. I also made this ahead and froze it. I cooked it to the just before the point of putting it in the oven for 1 1/2 hours, and froze it for a couple weeks, as we didn't need it for the company I had it planned for. It survived the freezing just fine, and was an incredibly tasty meal. the only downside might be holding yourself to a serving. we couldn't! I will definately use this for my frozen chard this winter when our fresh chard is gone!