I’m not sure I’ve ever met a potato dish I don’t like. This dish came about when I decided to play favorites and combine elements of two classics – potatoes with chard and gratineed potatoes. Unlike traditional gratins, there’s just enough cream here to lightly cloak the potatoes and chard without weighing them down. And I’m never one to miss an opportunity to start a potato dish by rendering pancetta – or use a cast-iron skillet so my dinner can go from oven to table. This is one of those nifty recipes to have up your sleeve for any number of occasions: a weeknight entrée, a side dish for your holiday dinner, or the main event at a weekend brunch. Leftovers are pretty fantastic topped with a crispy fried egg and Sriracha.

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