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 version as defined 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.