准备

• Heat the oven to 400ºF. Butter a shallow 5- or 6-cup ceramic gratin dish. Melt 1 Tbs. of the butter and toss it with the breadcrumbs; set aside.
• 在中等锅中，将奶油和大蒜煮沸（观察它不会沸腾的），立即降低热量，然后剧烈煮5分钟；奶油应降低到约3/4杯。将锅从热量上取下，然后用开槽的勺子去除大蒜丁香。让奶油稍微冷却，偶尔搅拌以松开。用一些新鲜胡椒粉和1/4茶匙的磨碎来调味。盐。
• 与此同时,在一个大(12英寸)不沾锅,cook the bacon over medium heat until crisp and browned. With tongs, transfer it to paper towels; crumble when cool. Leave the bacon fat in pan (if there’s more than 2 Tbs., drain a little off). Add the remaining 1 Tbs. butter to the skillet and let it melt. Add the chard stems and sauté them over medium to medium-high heat until they’re somewhat softened and browned on the edges, about 10 minutes. Reduce the heat to medium, add the chard leaves and toss them with the contents of the skillet. Season them with the remaining 1/4 tsp. salt. (You can add the leaves in two batches for easier handling.) Sauté until all the leaves are wilted, about 2 minutes. Use tongs to transfer the contents of the pan to the gratin dish (leave behind any excess liquid in the sauté pan), spreading them evenly.
  

  炒切成薄片的片茎首先直至变嫩。然后加叶并枯萎。

• Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs. Bake for 25 minutes; the gratin will be brown and bubbly. Let rest for 10 to 15 minutes before serving.