This is a classic, rich potatoes au gratin recipe.
A classic, North American version of a Swiss cheese fondue. Though fondues were overdone in the 1970s and 1980s to the pointy of being seen as kitschy, when you make up a classic version like this one you understand why they gained the popularity they did.
This recipe is a faithful rendition of the classic, authorized version in Larousse Gastronomique.
Stuffed baked potatoes in the French style. These just melt in your mouth and people will talk about them for a long time to come.
Swiss chard doesn’t make everyone’s standard vegetable list these days; but this recipe will make it a winner in your household.