Cheesy Swiss Chard and Potato Casserole
Is there anything more comforting than a cheesy potato casserole? I added fresh Swiss chard from the garden to create this mouthwatering casserole that's the perfect side dish for any meal and great for pot lucks!
- Prep time
- 35 min
- Cook time
- 56 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 8 medium potatoes ((about 3 lbs), peeled and cubed)
- 1 bunch Swiss chard (tough stems removed and coarsely chopped)
- 4 tbsp olive oil (divided)
- 1 garlic clove (finely minced)
- salt and pepper
- 3/4 cup cubed cheese (cheddar, friulano, caciocavallo or other)
Instructions
- 1
In a large pot of salted water bring the potatoes to a boil and cook until tender, about 12 minutes.
- 2
Meanwhile, heat a large sauté pan and add the chopped Swiss chard with the water still clinging to the leaves. Cook, on medium heat, stirring, until the leaves have wilted, about 2 minutes. Add 1 tbsp olive oil and garlic and cook for one minute longer. Transfer to a bowl.
- 3
Preheat oven to 350F and grease a rectangular casserole with oil. When the potatoes are tender, drain and transfer them to a large bowl. Mash them, add 2 tbsp olive oil and add salt, pepper.
- 4
Add the cooked Swiss chard and stir to evenly distribute throughout the potatoes. Add the cubed cheese and stir.
- 5
Transfer to the prepared casserole and spread evenly to cover the casserole. Drizzle lightly with olive oil.
- 6
Bake at 350ºF for 30-40 minutes or until the top is golden and the cheese is melted. Serve immediately.